4# Apple Pie

Courtesy of Food Network and Apple Valley Country Store, here’s a recipe for a popular, powerful pie, loaded up with Hood River apples.

Prep Time:

45 minutes

Cook Time:

1 hr 30 minutes


2 cups all-purpose flour

1 teaspoon salt

3/4 cup cold butter, cut in chucks

1/3 cup cold water

3 1/4 pounds apples, peeled and sliced

2 tablespoons lemon juice

1 1/2 cups Apple Pie Mix, recipe follows



Preheat oven to 400 degrees F.

To make the crust, blend flour, salt, and butter in food processor until butter is pea-sized, about 15 pulses. Add cold water and blend until dough forms a ball, about 20 seconds. Form into a ball and divide in half. Roll half of the dough out to make pie bottom. Place pie bottom in a 10-inch deep-dish pie pan.

Fill bottom crust with the apples. Sprinkle lemon juice over the apples and top with apple pie mix in the center of the pie. Roll out the other piece of dough and place on top over the pie mix.

Move oven rack to the middle of the oven. Cover crust edges tightly with 3 strips of aluminum foil. Cover top of pie loosely with a 12 by 12-inch square piece of foil. Place pie on cookie sheet. Bake 1 hour and 15 minutes. Remove large piece of foil, leaving strips in place, and bake until well browned, about 10 to 15 minutes more. Strips may be removed the last 5 minutes, if necessary, to brown crust.

Apple Pie mix:

4 1/2 cups sugar

4 1/2 cups brown sugar

2 cups all-purpose flour

3 tablespoons ground cinnamon

1 teaspoon ground nutmeg


Serves: 8-10



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