4th of July Apple Pie

4th of July Apple Pie


What is more American than Apple Pie?  No 4th of July celebration is complete without a delicious homemade Apple Pie.  The secret here is to use a combination of tart apples, like Winesap or Granny Smith, and sweet apples like Fuji, Jonagold, Idared or Mutsu.  Your patriotic crowd will love this pie. 



3 Tablespoons Unbleached Flour

2 Teaspoons Grated Lemon Zest

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ground Allspice

1/8 Teaspoon Kosher Salt

2/3 Cup Sugar

1 Tablespoon Sugar

2 1/2 Pounds Apples Cut Into Wedges

1 Tablespoon Fresh Lemon Juice

Pastry Dough

1 Lightly Beaten Egg


Preheat your oven to 425° F.  Place a large baking sheet in the middle of the oven. 

In a large bowl whisk together the flour, lemon zest, cinnamon, allspice, salt and 2/3 cup sugar.  Gently toss with the apples and lemon juice.  Roll out 1 piece of your dough on a lightly floured surface with a lightly floured rolling pin.  You want your dough to be about 13 inches round to fit into a 9 inch glass pie plate.  Keep the other piece of dough in the refrigerator.  Trim the edge making sure to leave a 1/2 inch overhang.  Chill the shell while rolling out the dough for the top crust.  Roll out the top piece of dough on the lightly floured surface into an 11 inch round.  Now you are ready to spoon your filling into the pastry shell.  Cover with the top and trim leaving a 1/2 inch overhang.  Press the edges together then crimp.  Lightly brush the top of the pie with the egg and then sprinkle all over with the remaining tablespoon of sugar.  Cut 3 steam vents in the top of the crust with a small sharp knife.  Bake the pie on the hot baking sheet for 20 minutes.  Then reduce the oven temperature to 375° F. and continue to bake for 40 minutes until the crust is golden and the filling is bubbling.  Remove from the oven and cool your yummy pie on a rack for at least 2 hours.  Serves 6


Pastry Dough


4 Cups Unbleached Flour

1 3/4 Cups Shortening

1 Tablespoon Sugar

2 Teaspoons Salt

1 Large Slightly Beaten Egg

1 Teaspoon Red Wine Vinegar

1/2 Cup Water

Mix the flour, shortening, sugar, salt, egg, red wine vinegar and the water together. Place in a ziplock bag. Let the mixture sit in the fridge for 1 hour. Separate into 4 balls of dough. Roll out on a floured surface and place in 9 inch pie pans. Bake in a preheated 425° F oven for 12 minutes for the unfilled crust or use the recipe for a filled pie crust. Makes 2 crusts with tops. The unbaked dough may be kept for 1 week in a ziplock bag in the fridge.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes