Classic Apple Pie Recipe

There is noting better then this version of apple pie. It has a very easy crust, that only takes minutes to prepare. It’s not the usual pie crust that has to chill. The apples come out juicy and succulent, and the butter topping is to die for. This is my go-to apple pie. And you won’t be disappointed in it.

INGRIDIENTS

Crust
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt

Filling
6 Fuji apples, cored and slice
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons cornstarch

Topping
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter

METHOD

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg, lemon juice and cornstarch. Sprinkle over apples and put it into a saucepan and cook them on low for 20 minutes. Spread evenly in unbaked pie shell.
To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.