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Autumn Apple Pie

This two-crust pie is filled to the brim with an apple-cinnamon filling dotted with dried cranberries.

4.5 by 7 people
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  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 50 mins to 55 mins 375°F

Autumn Apple Pie



  1. For pastry, stir together 2 cups all-purpose flour and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of mixture, then gently toss with a fork. Push to side of the bowl. Repeat, using more water, 1 tablespoon at a time, until all is moistened. Divide dough in half. Form each half into a ball.
  2. On a lightly floured surface, flatten one ball of dough with your hands. Using a rolling pin, roll dough from the center to the edge, forming a circle about 12 inches in diameter. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.
  3. For filling, stir together sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples and dried fruit, if desired; toss to coat. If apples lack tartness, add 1 tablespoon lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate. Cut margarine or butter into small pieces; place on top of apples.
  4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent overbrowning.
  5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.
  6. Prepare and bake pie. Cool. Cover and chill up to 2 days.

Nutrition Facts (Autumn Apple Pie)

    Per serving:
  • 407 kcal cal.,
  • 21 g fat
  • (6 g sat. fat,
  • 8 mg chol.,
  • 163 mg sodium,
  • 54 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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