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President’s Apple Pie

The President of the Board of Trustees has spent a whole summer perfecting this apple pie recipe. It is simple but so delicious! The Gilcrease Orchard offers a variety of apples.


  • 2 c all purpose flour (for crust)
  • 1 t Salt (for crust)
  • 1 T Sugar (for crust)
  • 6 T butter (for crust)
  • 6 T shortening (for crust)
  • 6 T ice cold water (crust)
  • 5 tart apples (any variety you like)
  • 3⁄4 c granulated sugar (for filling)
  • 1⁄4 c brown sugar (firmly packed for filling)
  • 3 T Flour (for filling)
  • 1⁄2 t cinnamon (for filling)
  • 1⁄4 t Salt (for filling)
  • 1 T apple cider vinegar (for filling)
  • 1 lemon


Make the pie crust first.  It can sit in the refrig while you combine the filling.  In a large bowl mix flour, salt and sugar with a fork.  Cut butter and shortening into pieces into the flour mixture.  Cut in butter and shorten using a dough blender or two knives held together (my personal favorite way to do it) until the butter and shortening pieces are reduced to small pebble size.  Then cut in 6 tablespoons of ice cold water (no ice please!).  The dough should be moist and pull away from the sides of the bowl, not crumbly but not sticky.  Gather up the dough with your hands and gently, quickly shape into a ball.  Wrap with plastic wrap and place in the refrig for 20 or more minutes.

Peel and slice the apples.  An apple slicer will make the job quick and give you consistent slices.  Place the apple slices in a bowl with the juice of half a lemon.  This adds flavor and slows the apples from browning.  But don’t worry about browning, it won’t be noticed after the pie is cooked.  In a large bowl mix the two sugars, flour, cinnamon, and salt with a fork till well blended.  Add apple cider vinegar and mix well, until the filling is well mixed and has a crumbly texture.  Drain and dab a paper towel over the apples to remove excess moisture.  Add apples to the filling mixture, mix until completely blended.  Set aside.  Juices will increase by the time you pour into the pie shell.

Remove crust from refrig and cut into halves.  Flour your rolling surface whether you use a cutting board or a fresh white flour sack type dish towel. Lightly coat your rolling pin with flour. Roll the dough into a circle always rolling outward, not back and forth.  Roll until you reach the size to fit a 9″ deep dish pie pan with enough to extend over the rim of the pie pan.  Gently fold the dough in half and again into a quarter.  Place the center of dough onto the center of the pie pan and unfold over the pie pan.  Using a fork, poke four times to allow the crust to ventilate while cooking.

Place apple slices into  pie shell lining the bottom in a uniform manner until all apples are placed.  Pour remaining juice over the apples.  For a buttery flavor (recommended) dab small bits of butter around the top of the apple slices.

Roll out the other half of the dough, fold in half and then a quarter.  Gently lift and place in the center of the apples and carefully unfold.  Remove excess dough at edges if it extends over an inch or so.  Crimp top and bottom crust together and gently fold under edge so that the pie is sealed.  Using your thumb and fingers, shape the edge in a wavy or zigzag pattern.  Cover the edge with a small strip of aluminum foil.

Preheat the oven to 400 degrees and bake for 50 – 60 minutes.  After baking you can sprinkle a touch of sugar on the crust if desired.  Let cool before serving.

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