Thanksgiving Apple Pie with Shortening Crust Topping
Camp-style apple pie featuring a buttery shortening crust topping baked over nine sliced Granny Smith apples tossed with cinnamon and sugar. Baked until the apples soften and the crust browns golden. Serve warm, optionally with vanilla ice cream. Ideal for outdoor cooking and Thanksgiving gatherings.
Ingredients
Instructions
- 1
Preheat oven to 375°F.
- 2
Make the crust by combining shortening, sugar, flour, beaten egg, vanilla extract, and almond extract in a bowl. Mix with a hand pastry blender or fork until combined, then set aside.
- 3
Peel, core, and slice the Granny Smith apples. Toss with sugar and ground cinnamon in a separate bowl to coat.
- 4
Butter a 9-inch pie dish or 10-inch Dutch oven.
- 5
Pour the apple mixture into the prepared dish and sprinkle the crust mixture over top as a topping.
- 6
Bake at 375°F until the apples have softened and the crust is browned, approximately 1 hour.
- 7
Cool briefly and serve warm, optionally with vanilla ice cream.
Tips
Taste apples before mixing with sugar to assess tartness and adjust sweetness accordingly.
Recipe works in camp settings with outdoor ovens or Dutch ovens.
Cool pie slightly before serving to allow apples to set.
Good to Know
Cover cooled pie and refrigerate up to 3 days. Reheat gently before serving.
Prepare crust mixture and apple filling separately up to 4 hours ahead. Assemble and bake when ready.
Serve warm with vanilla ice cream for traditional presentation.
Common Mistakes
Do not skip tasting apples to avoid over-sweetening or under-sweetening the filling.
Do not skip buttering the dish to avoid sticking.
Do not overbake to avoid excessively darkened or burnt crust topping.