Apple Orchard Pie

Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951

60 minutes Prep: 50 minutes Cook: 10 minutes

268 calories per serving view nutrition facts

1 pie suggest servings

Be the first to add a photo of this recipe!

Ingredients


Crust
1	cup	flour, all-purpose
1/2	teaspoon	salt
1/3	cup	vegetable shortening
3-4	tablespoons	water	cold

Filling
2	cups	apples	cooking, peeled and grated
1/2	cup	sugar	(use confectioners sugar if apples are juicy)
1/4	teaspoon	nutmeg

Topping
1/2	cup	heavy whipping cream	whipped stiff
1	tablespoon	powdered sugar
1	pinch	nutmeg

Directions

Stir together the flour and salt.

Cut in shortening until particles are the size of small peas.

Sprinkle three to four tablespoons cold water over mixture, tossing lightly with fork until dough is moist enough to hold together.

Form into a ball.

Roll out on a floured pastry cloth or board to a 10 inch circle.

Fit pastry loosely into 8 inch piepan.

Fold edge to form standing rim; flute.

Prick crust with fork.

Bake at 450 for 10 to 12 minutes. Cool.

Peel and grate cooking apples.

Add the sugar (either type, see above).

Sprinkle with the nutmeg; blend.

Turn into cooled, baked pie shell.

For topping, whip the cream until stiff.

Fold in the confectioners sugar.

Spread over top of pie.

Sprinkle with nutmeg.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 84g

Amount per Serving

Calories 268 20% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 21mg	7%
Sodium 302mg	13%
Total Carbohydrate 51.0g	17%
Dietary Fiber 1.0g	3%
Sugars 27.0g
Protein 4.0g	7%

Vitamin A	4%		Vitamin C	0%
Calcium	2%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

When Opposites Attract

by Mark R. Vogel

It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...

Member Review

Chicken and Pasta Salad

This recipe is advertised at "2" servings. I made enough (I thought) for 3 following the recipe. The quantity is more for 6 servings. Also, I poured the dressing over all approximately 2 hours before serving, added about 3/4 cup chopped basil & parsley. Served with garlic bread.

Reviewed by kitchenfun