Bonnie Bonilla'S Apple Pie(This Is An Award Winning Recipe)
A classic, flaky apple pie with tender crust and sweet filling, perfect for family desserts or special occasions, showcasing comforting homemade flavors.
Ingredients
Instructions
- Cut shortening into flour and salt until mixture is crumbly.
- Add the beaten egg, water, vinegar, and stir until just blended.
- Chill the dough for at least 1 hour.
- Divide the dough into 2 balls; refrigerate for up to 2 weeks if desired.
- Roll each dough ball on a floured cloth or pillowcase.
- Lay one rolled dough into a pie pan for the bottom crust.
- Use the second for the top crust.
Tips & Substitutions
For a flakier crust, ensure your shortening is cold before mixing. If you don't have vinegar, lemon juice is a good substitute to tenderize the dough. If you prefer, you can use butter instead of shortening for a richer flavor, but be mindful that it may change the texture. Always roll your dough on a floured surface to prevent sticking.
Serving Suggestions
Serve your apple pie warm with a scoop of vanilla ice cream for a delightful combination. It also pairs well with a drizzle of caramel sauce or a sprinkle of cinnamon. Consider serving it alongside Grandma Dunham'S All Season Potato Salad for a balanced meal that highlights the flavors of fall.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This helps retain the crust's flakiness while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Bonnie Bonilla'S Apple Pie(This Is An Award Winning Recipe) contains roughly 914 calories, with 15g protein, 183g carbohydrates, and 12g fat. It is an excellent source of calcium (34% of the Daily Value), protein (31% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1981mg per serving (86% 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 Granny Smith apples are popular for their tartness, you can also use Honeycrisp, Fuji, or Braeburn for different flavor profiles. Mixing a few varieties can add complexity to your pie's taste and texture.
How can I prevent the crust from getting soggy?
To avoid a soggy crust, consider pre-baking the bottom crust for about 10 minutes before adding the filling. You can also sprinkle a thin layer of flour or breadcrumbs on the bottom crust before filling it, as this creates a barrier that helps absorb moisture.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After chilling, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week, or freeze it for up to 3 months. Just ensure to thaw it in the fridge overnight before rolling out.
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).