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Nutrition Facts

Serving Size 1 (269g)

Recipe makes 6 servings

Calories 549
Calories from Fat 226 (41%)
Amount Per Serving %DV
Total Fat 25.2g 38%
Saturated Fat 11.2g 56%
Monounsaturated Fat 8.5g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 34mg 11%
Sodium 319mg 13%
Potassium 223mg 6%
Total Carbohydrate 79.4g 26%
Dietary Fiber 5.2g 20%
Sugars 41.8g
Protein 4.9g 9%

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Kentucky Apple Festival Apple Pie

Recipe #8424 | 1¼ hours | add private note
KC_Cooker

By: KC_Cooker
Mar 16, 2000

I adopted this recipe during the Recipezaar abandoned account recipe adoption. This is a delicious pie with an easy, no fuss crust. The crust is tender and flaky at the same time and the flavor is just the perfect amount of sweetness! Try it and you'll see why it is a Festival winning apple pie! 10/12/04, Edited: cooking time/temperature

SERVES 6 (change servings and units)

Ingredients

Filling

Directions

  1. 1
    Crust: Mix shortening, 1/2 cup butter and flour.
  2. 2
    Add boiling water, salt and baking powder.
  3. 3
    Mix well.
  4. 4
    Separate into 2 balls; place between 2 pieces of wax paper; roll.
  5. 5
    Filling: Peel, core and slice apples.
  6. 6
    Lightly mix cinnamon and sugar with the apples.
  7. 7
    Heap into pastry lined pie pan and dot with 1 1/2 tablespoons butter.
  8. 8
    Cover with topping crust; slit to allow steam to escape.
  9. 9
    Bake at 425°F for 15 minutes then reduce temperature to 350° and continue baking 45-60 minutes.

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Featured Reviews for This Recipe

From: groovey blonde

On Oct 25, 2009

My husband said this was the best apple pie he's ever tasted! i cheated and used pilsbury pie crust as i was short on time. for the filling i added an extra T. of cinnamon (2 total), and for the sugar i used 1/2 C. white and 1/4 C. brown. then I did an egg wash on the crust. beautiful, VERY tasty, and not too sweet pie! will be making again, thanks!

0 people found this review helpful

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    From: Bonnie G #2

    On Oct 25, 2009

    I've never been able to make pies; that said DH has been requesting one for some time, specially since we have such an abundance in our FIVE trees. Decided to try this one and glad I did, the taste is wonderful, tart and still plenty sweet. I used a combo of Granny Smith and pippin apples and it was just what we were looking for. I was thrilled that the crust didn't turn out soggy and there's apples remained crisp. I still have trouble making my crust look descent but guess that's going to take a LOT of practice and more skill than I currently have. Thanks KC we really enjoyed this.

    0 people found this review helpful

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  • From: Lisa Hayward

    On Oct 15, 2001

    This is a yummy recipe! I added just a dash of flour to the apple mixture, to keep apple juices a little thicker. I also found the cooking temp to be a little too high. My crust was very dark brown after only about 15 minutes. I reduced the temp to about 350 and it cooked nicely.

    27 people found this review helpful

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  • From: Laura Ludovici

    On Mar 8, 2002

    This is the best apple pie I have ever made (and I have been baking apple pies for 25 years!). The crust is outstanding, absolutely delicious when made with real butter. Only change I made is that I used golden delicious apples, which I had, instead of the granny smith. Highly recommended.

    25 people found this review helpful

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  • Read all 77 reviews

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