Beasley'S Champion 1987 Apple Pie
A classic homemade apple pie featuring tender Jonathan apples and a flaky crust, perfect for family gatherings or cozy dessert moments.
Ingredients
Instructions
- In a large bowl, stir together 4 cups unsifted flour, 2 tablespoons sugar, baking powder, and salt, mixing well.
- Using a pastry blender, cut in the lard until the mixture is crumbly and the particles are about the size of small peas.
- Stir together the egg, vinegar, and 7 tablespoons ice water; mix well.
- Pour the egg mixture all at once into the flour mixture.
- Stir with a fork until it begins to clump together. Add remaining 1 tablespoon water, if needed, to make the dough clump.
Tips & Substitutions
For a flakier crust, ensure your lard is very cold before incorporating it into the flour mixture. If you don’t have lard, you can substitute with butter or a vegetable shortening. Adding a pinch of salt to the apples can enhance their flavor. If using a different type of apple, such as Granny Smith, adjust sugar to taste as they are tarter. This pie pairs beautifully with Grammy'S Raisin Cookies.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience. This apple pie is perfect for fall gatherings or holiday dinners and can be paired with a cup of hot cider or coffee. For a refreshing contrast, consider a side of fresh fruit salad or browse more American recipes for additional side options.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. For longer storage, you can freeze the pie for up to 2 months. To reheat, place the pie in a preheated 350°F oven for about 15-20 minutes or until warmed through. This will help maintain the crust's flakiness.
Nutrition & Diet Analysis (per serving)
Each serving of Beasley'S Champion 1987 Apple Pie contains roughly 1107 calories, with 18g protein, 182g carbohydrates, and 34g fat. It is an excellent source of calcium (39% of the Daily Value), protein (37% of the Daily Value), and iron (37% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1602mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of apple for this pie?
Absolutely! While Jonathan apples are a great choice for their sweetness and texture, you can use other varieties such as Granny Smith for a tart flavor or Honeycrisp for a sweeter taste. Just adjust the sugar in the filling to balance the flavors as needed.
How do I know when my pie is done baking?
The pie is typically done when the crust is golden brown and the filling is bubbling. You can insert a knife into the apples to check if they are tender. If the crust edges brown too quickly, cover them with foil to prevent burning while the filling finishes cooking.
Can I make the crust ahead of time?
Yes, you can prepare the crust a day in advance. Once you've mixed it, wrap it tightly in plastic wrap and refrigerate. You can also freeze the dough for up to a month. Just thaw it in the fridge overnight before rolling it out to make your pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).