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Vandal Golden Pineapple Pie

By Maureen Sepp


Ingredients

Crust

  • 2 cups flour
  • 1 cup shortening
  • ½ cup ice water 
  • 2 Tbsp. vinegar

Filling

  • 6 cups golden delicious and Granny Smith apples (how many of each is a personal preference) peeled and sliced
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 1/8-1/4 cup black walnuts (finely chopped)
  • 2 Tbsp butter
  • ¼ c. brown sugar 
  • ½ c. white sugar
  • 1/3 c. flour
  • 1-2 Tbsp. lemon juice 

Directions

Crust

Cut together the flour and shortening until there is a course crumb. Add vinegar to ice water and add the liquid to the shortening and flour. Combine until the ingredients all stick. Do not overwork! Cut in half and roll thin on a lightly floured surface.

Filling

Preheat Oven to 425 degrees

Make pastry for a double-crust 8” pie. 

Mix all dry ingredients, including walnuts. Mix in apples and sprinkle with lemon juice. Fill bottom crust and dot with butter. Place top crust, seal and flute edges and cut vents in the top crust.

Bake for 45-50 minutes or until golden brown.

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University of Idaho
Moscow, ID 83844-3302

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Moscow, ID 83844-3302

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