Chana’la Rubenfeld’s Great-Grandmother’s Apple Pie



1 egg

1 tablespoon sugar


1 teaspoon vinegar dissolved

in 1/8 cup of cold water

1/2 cup oil

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt


6 to 8 apples, such as Granny Smith or Cortland (or a mixture of both)

3/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons all-purpose flour

2 tablespoons margarine, cut into chunks


Heat the oven to 425 degrees. First, for the crust, mix all the sugar, 2 cups flour, baking powder and salt in a large bowl. Then add the oil, vinegar with water and egg. Mix until it forms a smooth dough. Place dough in fridge for 15 minutes.

Meanwhile core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl. Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg and 2 tablespoons of flour. Toss well.

Now divide the dough into two even pieces. Roll each into two round circles. Then wrap one circle around the rolling pin and unroll it onto your pie pan.

Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.

Spoon the spiced apples into the lined pie crust and dot with margarine.

Place the second circle of dough on top of the apples and pinch edges. Brush the top with egg for a glaze.

Bake for 45 minutes or until the crust is golden brown, and you can see the juices bubbling.