Cheryl's Apple Pie

Photo: CherylT

Adapted from a Chicago Tribune recipe for "Buttered toffee apple pie"

Yield: 8 servings ( Serving Size: 1 slice )
Community Recipe from


  • Double crust
  • 2 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 1 1/2 stick(s) unsalted butter cut into 12 pieces
  • 2 tablespoon(s) shortening
  • 4-6 tablespoon(s) ice water
  • Filling
  • 1/3 cup(s) light corn syrup
  • 3 tablespoon(s) granulated sugar
  • 1 tablespoon(s) melted butter
  • 1 tablespoon(s) cornstarch
  • 1 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) salt
  • 6 large apples peeled, cored, chopped


  1. 1. For crust, mix flour and salt in a large bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse crumbs. Add water, 1 T at a time, mixing with a fork until mixture is moist enough to form a dough. Divide dough in half and shape into 2 balls. Wrap and refrigerate until well chilled.

  2. 2. Mix all filling ingredients except apples in a large bowl. Toss in apples.

  3. 3. Heat oven to 425 degrees. Roll one portion of the dough out on a floured surface to fit a 9-inch pie pan. Fit into pan; add filling with a slotted spoon. Roll out remaining dough for top crust. Drape over top, trim the edges and crimp tightly to seal. Make slashes in top crust so steam can escape.

  4. 4. Place pie dish on a baking sheet. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until crust is golden 30-35 minutes more. Enjoy!!
November 2011

This recipe is a personal recipe added by CherylT and has not been tested or endorsed by MyRecipes.

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