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Doc's Apple Pie

A traditional pie with Superior flavor!

1 - 9" Double Pie Crust (recipe follows)
1 TBS milk
2 tsp coarse sugar

2/3 cups sugar
2 TBS flour
1/4 tsp salt
1 tps Doc Kendrick's Twice as Nice Pie Spice
6-8 Medium Granny Smith Apples, peeled, cored and thinly sliced
1/4 cup lemon or orange juice
1 TBS butter, cut into pieces

Pie Crust
2 1/2 cups flour
1 tsp salt
8 TBS cold butter, cut up
6 TBS shortening
5-7 TBS ice water
1 1/2 tsp cider vinegar

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Prepare Pie Crust:
In a large bowl, stir together flour and salt. With pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Slowly add 5 TBS ice water and cider vinegar, stirring until dough just begins to come together. Add more ice water if needed. Shape dough into two disks, one slightly larger than the other. Wrap each disk in plastic wrap, and refrigerate at least one hour.

Preheat oven to 425° F.
On lightly floured surface, using the larger disk, line a 9-inch pie plate. Roll out remaining disk of dough; cut steam vents. Set aside.

Prepare Filling:
In a large bowl, toss apples with lemon or orange juice. In a small bowl, stir together sugar, flour, salt and Doc's Pie Spice. Add to apples, stir to coat. Spoon filling into crust. Dot with butter. Place top crust over filling and make a decorative edge. Brush top crust with milk, sprinkle with coarse sugar.
Place pie on baking sheet in preheated oven. Bake at 425° F for 20 minutes. Reduce oven to 375° F, bake until filling is bubbly and crust is a rich golden brown, about an hour longer. Cool on wire rack.
This pie is best served warm or at room temperature.

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