Roxanne’s Best Apple Pie

Roxanne’s Best Apple Pie

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  • 2 C all-purpose flour
  • 1 tsp. salt
  • ⅔ C + 1 T. shortening
  • 7 T ice cold water

Apple filling:

  • 5 Michigan McIntosh apples
  • 4 Michigan Jonathan apples
  • 5 Michigan Granny Smith apples
  • 1 C Pioneer® Sugar
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg, freshly grated
  • 2 T instant tapioca
  • 1 T butter
  • Lemon juice



  1. In a medium bowl stir together the flour and the salt. Cut in the shortening making a crumbly consistency. Stir in ice cold water until mixture sticks together, then work gently with your hands to form a ball. Divide dough into two portions. Roll out bottom crust and place in 10-inch pie plate. Roll out top crust. (Dough scraps can be used to make decorative accents using shaped pie cutters).
  2. Preheat oven to 400° F.


  1. Peel, core and slice apples, and place in a large bowl.
  2. In a small bowl, mix together the Pioneer® Sugar, cinnamon, nutmeg and tapioca. Pour sugar mixture over apples so that all slices are well-coated. Pour apples into bottom pie shell. Dot with butter. Sprinkle freshly-squeezed lemon juice over apples (small lemon wedge). Place the top crust, crimp the edges, and cut vents in top crust. Wrap strips of aluminum foil around the edges to prevent burning.
  3. Bake for 25 minutes, then remove the foil and bake an additional 20 minutes or until apples are bubbling and crust is golden brown. Allow pie to cool before slicing.

Cook's Note

For best results apples should be at room temperature.
**From the Kitchen of: Roxanne Rosenfeld of Tawas City, MI.
Roxanne’s Best Apple Pie
8 votes, 2.88 avg. rating (58% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.