Illinois Apple Pie

Illinois Apple Pie

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • About This Recipe

    “I adopted this recipe during the Recipezaar abandoned recipe adoption. I made this the next day and it is so delicious! The crust is so easy to work with and has great flavor! If you like your apple juices to be a little thicker, add a tablespoon of flour to the mixture. This is so delicious… perfect for first time pie makers or expert pros! Enjoy!”

    Ingredients

    Crust

  • 2cupsall-purpose flour
  • 1/4 teaspoonsalt
  • 1cupCrisco shortening
  • 1/2 cupice water
  • 1/4 cupmilk
  • 1/4 cupsugar, white

    • Apple Filling

  • 6cupstart apples, peeled & sliced
  • 1/2 cupsugar
  • 1/2 cupbrown sugar
  • 1teaspooncinnamon
  • 2tablespoonslemon juice
  • 1/4 teaspoonsalt
  • 1/4 teaspoonnutmeg
  • 1tablespoonbutter

    • Directions

  • Preheat oven to 450 degrees.
  • For crust,combine flour and salt in mixing bowl.
  • Cut in shortening with pastry blender or 2 knifes until mixture is uniform.
  • Add water; toss lightly with a fork until dough forms a ball.
  • Divide dough into 2 parts.
  • On lightly floured surface,roll bottom crust into circle 1/8″ thick and about 1 1/2″ larger than inverted 9″ pie plate.
  • Gently, ease dough into pie plate,being careful not to stretch dough.
  • Trim edge even with pie plate.
  • For apple filling:Combine all ingredients in mixing bowl.
  • Stir until mixed well.
  • Spoon into unbaked pie shell.
  • Use remaining half of dough to roll top crust,as instructed for bottom crust.
  • Lift onto filled pie.
  • Trim 1/2″ beyond edge of pie plate.
  • Fold top edge under bottom crust;flute as desired.
  • Cut slits or design in top crust to allow steam to escape.
  • Brush top crust with milk;sprinkle with white sugar.
  • Bake at 450 degrees for 20 minutes.
  • Reduce heat to 350 degrees; bake an additional 25 to 30 minutes or until crust in golden brown.
  • Cool and serve .

    • Reviews

  • “I have never been able to make a good pie crust…but this crust rolled with such ease it was even fun and oh so flaky and good taste.anyone afraid of crust..this is a must try..filling was excellent also..thank you recipezaar..”

  • “This was my very first apple pie baking experience.It was easy and it tasted great.I made it last night and there is none left(12 hrs. later)I didnt change a thing,used a combonation of Rome and Granny Smith apples.Wonderful!Thanks for posting.”

  • “Used Pillsbury premade crust, and 8 cups of chopped apples in place of 6, because of time and surplus, but have to say this recipe was one of the best recipes I have ever made… it is definitely a keeper…thanks for sharing.”

  • “Like other reviewers, I had a problem with too much liquid in the pie, which led to a soggy bottom crust, even though I added flour and an extra apple to the mix.The crust recipe did roll out easily and was pretty easy to work with, but it didn’t really have much taste…maybe a mix of butter and shortening would result in a better flavor?Definitely a recipe that needs to be tweaked a bit.”

  • “Very nice. I try new apple pie recipes all the time, and I really loved this one. I imagine it becoming a go-to recipe. Thanks for sharing.”

  • “this is my go to recipe when I make my pies to freeze.My family waits for me to make this.It is perfect.”

  • “My family loves this recipe. I’ve been making this for the last couple of years. I’ve never had a problem with the filling being too juicy or runny, however I only add about 1 tablespoon of lemon juice and a little flour to it. The crust is amazingly flaky and delicious. Awesome recipe!”

  • “I really wanted to rate this a 5 star, but I made just as written and even added the flour to make the filling a little thicker, but it was still very soupy/runny when I cut it up. Overall though wonderful flavor. Really delicious. Very easy to make. (I did use premade crust though bc I didn’t have crisco) Timing is right on. Any suggestions on how I can make it thicker? Maybe another tbsp, or 2 of flour? ***UPDATE*** Made this again to give it a second shot. Made filling exactly as directed, except because of last time with the soupy-ness I added about 3 1/2 tbsp. of flour. And still a soupy runny mess, even after letting it set. It really tastes good, but I wish I was able to cut it so it would stay together. Instead of a pie, it ends up looking more like cobbler because of the mess.”

  • “This pie is nice, but the filling was super runny- even with adding 3 Tbsp of flour!Strange.Good flavor though.I would make this again and seriously thicken it first.”

  • “Woohoo! My first pie crust ever! I’ve always been intimidated by it, but it wasn’t too bad.I would, especially as a newbie to pie crusts, just go ahead and double the recipe for the crust so you have more than enough to work with.I don’t know what makes this pie an “Illinois pie” because it does not taste like deep dish pizza or italian sausage, but, it was excellent.Flaky, yummy, mmmmmmm.Happy Thanksgiving!”

  • “This pie was delicious – better than Maire Callendars any day.Although I made my own pie crust, the pie filling was yummy – and I didn’t thicken it.”

  • “I really liked this recipe, despite the fact that I had a hard time with the crust.I usually just use Pillsbury’s, but I thought I’d give it a shot.I refrigerated the dough while I was making the filling, but it was still hard to handle. The top crust was thick, but somehow it was still flakey.The filling was really good.I’m still searching for a recipe that tastes like my mom’s apple pie, and even though this one is not like hers, it still rates a 5.Yummalicious!”

  • “Very nice!I added 4 drops of almond extract and used whole wheat flour to help thicken.Very very good.”

  • “The apples cooked down a lot.The filling was very runny, and the comment about ‘thickening with flour’ wasn’t read until after the fact and the pie was made.Maybe this comment should be near the filling ingredients.”

  • “The flavor of the filling is phenomenal, better than any i have had. Only problem was that I think the pie needed more apples.Once my apples cooked down there was a gap between the filling and lattice crust that wouldnt have been there with more filling.Otherwise awesome.”

  • “I’ve made this recipe twice now with commercial pie crusts.The first one was a little runny but delicious – the second one was better.I baked the second one at 425 for te first 15 minutes, and then at 350 for an additional 45 minutes.Also I brushed the top crust with milk and sprinkled sugar and a little cinnamon on top.Next time I’ll try the crust recipe as well.Thanks!”

  • “This was a great recipe!I’ve even had someone ask me to pass on the recipe.Not so sweet so you can actually taste the apples.Try it, you’ll like it!It is now in my online cookbook.”

  • “Used the filling and it was wonderful! I actually did not have brown sugar and had to use 1 whole cup of just reg sugar, but that did not mess up the taste for sure. Great recipie! posted picture!”

  • “Great pie! The crust was easy to make and roll. The flavor of the filling was perfect!!! I did add about 1 T. of flour to thicken the filling BUT it was still a little too soupy for my liking. Next time, and there will be a next time, I will try adding some more apples and maybe 2 T. of flour.I can’t wait to try this again because the flavor was fantastic. Thank you!”

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