Sibley’s Department Store Bakery Apple Pie
Ingredients
Pie Dough
- 2 1/2 cups all-purpose unbleached flour
- 14 tsp 8 oz. regular shortening
- 1/2 tsp salt
- 1 tbsp confectioner's sugar
- 5-6 tbsp milk
Filling
- 6-8 tart apples such as granny smith or Rome
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp flour
- 1 tbsp lemon juice
- 2 tbsp melted butter
Instructions
PIE DOUGH
- Sift flour, salt, and sugar. Break down shortening with fork into lumps 1/4-1/2 inch long. Add milk; mix (don't over mix)
- Divide the dough into 2 parts.
APPLE FILLING
- Preheat the oven to 400 degrees F.
- Sift together sugar, cinnamon, salt, and flour. Add lemon juice
- Peel, core and slice the apples, and mix into the sugar/lemon juice mixture.
- Divide the previously made pie dough. You will need roughly 2/3s of the dough to line the bottom of the pie tin, and 1/3 for the top crust.
- Line the bottom of a 9-inch pie tin with about 2/3s of the pie dough. Fill with apple mixture and top with remaining dough.
- Brush heavy cream on the top crust, then punch holes in the top of the pie to vent.
- Bake in a 400-450 degree F. oven for 30-40 minutes.
Notes
I followed this recipe to the letter for authenticity, and the instructions were vague (most old recipes are), but the pie dough recipe was one of the most difficult I have ever made. The flour, fat liquid measurement seemed to be way off, and there really was barely enough dough for a 9-inch pie. While the pie dough disappoints, the filling is everything. This is the perfect example of an old-fashioned apple pie filling. This is a filling for pie purists, it tastes like apples, with a hint of spice and butter. I strongly encourage you to try the filling in your favorite pie crust recipe. I have included the pie dough recipe here, but I can't in good conscience say it is worth the effort.