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Apple Pie

Food can conjure up vivid memories of childhood. The tastes and smells can send us to another place, while creating new memories in the moment. Writer Nancy Jorgensen has been thinking a lot about her German heritage and being “raised on raw” foods. She shares her recipe for apple pie.
Cook Time 50 mins
Course Dessert



  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons vegetable shortening
  • 1 egg
  • 2 tablespoons white vinegar
  • Ice water


  • ¾ cup sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 8 cups mixed variety apples
  • 1/3 cup flour
  • 3 tablespoons butter cut into small pieces.
  • Sugar


  • Measure flour and salt into bowl. Cut in shortening. Make a well in center of mixture and add egg and vinegar. Mix until flour is moistened and dough cleans side of bowl, adding water as needed.
  • Divide dough in half. Roll out one half to fit 10-inch pie pan. Set in pie pan. Roll out second half for top of pie.
  • Heat oven to 425 degrees Fahrenheit. Stir together apples, sugar, cinnamon and salt. Sauté in a pan for 5 minutes.
  • Toss warm apples with flour. Fill bottom crust with apple mixture. Dot with butter pieces. Cover with top crust, seal and flute. Cut slits into top crust.
  • Cover edge with 3-inch strip of aluminum foil. Remove foil last 15 minutes of baking.
  • Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits.