Myrna's Apple Pie

Two unmade apple pies Jan 1, 03.JPG

Two pies ready for the oven

Preheat oven to 450 degrees

Ingredients - Dough for 2-crust pie (halve recipe for one-crust pie):

  • 2 c. + 4 T. flour
  • 2/3 c. canola oil
  • 1 t. salt
  • 4 T. ice water


Blend flour and salt; add oil and blend gently.  Sprinkle ice water over flour/oil mixture; mix until blended.  Divide into two pieces (one a little larger than other...larger for bottom crust).  Slightly dampen counter top to keep wax paper from slipping; roll larger piece between sheets of waxed paper.   Pick up dough in the two sheets of waxed paper and remove the bottom piece of waxed paper; turn dough upside down in 10” pie plate, and work dough off remaining waxed paper.  Fix in pie plate and add pie filling.


Ingredients - Pie filling:

  • 6 – 7 c. of apple slices (thin!)
  • 3/4 c. to 1 c. sugar, depending on sweetness of apples 
  • Myrna’s apple pie spice mix for one pie:  
    • ½ t. cinnamon, ¼ t. cloves, 1/8 t. allspice, 1/8 t. nutmeg, 1/8 t. ginger
  • ¼ t. salt
  • 3 even T. cornstarch


Mix together the sugar, spices, salt and cornstarch.  Sprinkle sugar mixture over sliced apples; mix thoroughly.   Pour apple slices (scrape sugar from sides of bowl) onto bottom pie crust.   Cut 5 large pieces of cold butter (at least 1 T. each) and place on top of apple slices.

Roll top pie crust dough between two sheets of waxed paper; using sharp knife, make two slits in center of dough circle.  Remove one piece of waxed paper, turn upside down and place dough over apples; seal edges.   Cover edges of dough to keep from burning.  Place pie tin on round tray before placing in oven to catch drippings while baking.

Bake (at 450° for 30 minutes); reduce heat to 350° and bake an additional 45 - 60 minutes, or until golden and bubbly. © Phil White 2014, 2016, 2019,2020