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Irresistible Apple Pie

This is my go-to apple pie recipe, which I found on the Crisco website years ago.  I am going to admit that I have only attempted the from scratch crust once or twice, most of the time I buy the pre-made ones from the refrigerated section.

In the beginning, I'd use my Pampered Chef Apple Peeler, Corer, Slicer, but now I'm using my Kitchen Aid Spiralizer Attachment.  If you don't have either, you can definitely do it all by hand, but especially during the holidays, I'll take any time savers that I can!  

Even though it's only the 3 of us for the holiday, and then we have company for leftovers the next day, I make two pies.  The year I only made one I was scrambling on Black Friday to get another one done before the inlaws showed up!

Though there is a baking time listed, when the pie is done is really based on a lot of factors, like how tightly you packed in your apples, what brand of apples you used, etc. 
I'm also baking 2 side by side, which extends the baking time.  I use a knife or a skewer and poke down through one of the slits to test how done the apples are. We like ours with some vanilla ice cream and a drizzle of caramel sauce. 

Irresistible Apple Pie

Irresistible Apple Pie

Author: Jolene's Recipe Journal



  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 stick Crisco butter flavored shortening
  • 5 tablespoons cold water


  • 6 cups jonathan apples -- sliced, about 2 pounds
  • 2 tablespoons orange juice
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter
  • 1 to 2t milk
  • 1 teaspoon raw sugar


  1. Heat oven to 400.
  2. Prepare crust.
  3. Crust: Combine flour and salt. Cut in crisco until pea size chunks are formed. Sprinkle with water, 1T at a time. Toss lightly with a fork until dough forms a ball.
  4. Divide into 2 equal parts. Press between hands to form two 5 to 6" pancakes. Flour lightly on both sides. Roll crust out between sheets of waxed paper. Fit to pan.
  5. Toss apples and juice in large bowl. Combine sugars, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell. Dot with butter. Moisten edges with water.  Add top crust, crimp to seal.
  6. Brush top with milk, sprinkle with sugar. Cover top with foil. Bake for 40 mins. Remove foil. Bake 10 to 20 mins longer, or until apples are tender, filling in center is bubbly and crust is golden brown.
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This post from 2013 has been updated with new photos, text, and a printable recipe card.


This apple pie looks sooo good! I love how high and full of apples it is and the crust looks super.
Julie said…
That's one beautiful pie! I've never filled a pie like that but I'll be filling this one up!
Karen said…
Goodness that pie looks amazing. It's "pregant" lol! Stunning.
Hezzi-D said…
Whoa! Thaat crust looks perfect and it's piled so high with apples!
Inger said…
I love apple pie. And I usually use frozen crusts too (shhh)
I LOVE your tall pie! (And I see nothing wrong with using a refrigerated crust. Do what you have to do.) Your pie is simply stunning!
I can see why it's irresistible! So many apples and perfect for the Thanksgiving table.

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