Infused Apple Pie For July 4th

Infused Apple Pie For July 4th


Nothing screams “MERICA” quite like a delicious, homemade apple pie. Apple pie became a classic American dessert through a combination of its European heritage, the adaptability and prevalence of apples in America, and its deep integration into American culture and traditions. Its journey from European settlers' recipes to a symbol of American identity reflects broader themes of adaptation, abundance, and cultural significance. Here’s how to infuse it— 


  • Pie Crust 2 Cups All-purpose flour 
  •  4 tablespoons Sugar 
  •  1 teaspoon Salt 
  •  6 tablespoons Shortening (cubed) 
  •  4 tablespoons Ice Cold Water 
  • Apple Pie Filling 2 Green Apples (chopped) 
  •  1 teaspoon Cinnamon 
  •  ⅓ Cup Sugar 
  •  1 tablespoon Water 
  •  1 tablespoon + 1 teaspoon Flour or Cornstarch 
  •  2 tablespoons Water 


  • In a large bowl whisk together the flour, sugar, and salt. 
  • Add in shortening by the tablespoon, then add in your cubed magical butter. 
  • Using a dough blender or a masher, work the butter and shortening into the flour until the butter and shortening are pea sized balls covered in flour. 
  • Add the cold water one tablespoon at a time, mixing with a large silicone spatula until the dough comes together. 
  • Roll the dough into a ball, cover and place in the fridge for at least 1 hour. 
  • Chop your apples. 
  • Melt down the butter and cinnamon on medium heat. Add in the apples, sugar, and water. Stir and cover. 
  • In a small bowl mix together the flour and water. 
  • Let the apples cook for 4 minutes. Pour the flour water mixture into the pot and stir. 
  • Continue letting the apples cook for a few more minutes. Keep an eye on the apples, they should be tender but not mushy. 
  • Turn off the heat and pour filling into a glass bowl, allow the filling to cool. 
  • While the filling cools, preheat the oven to 400 Fahrenheit. 
  • Roll out your pie dough until about ⅛ inch thick. 
  • Cut out squares and fill one side of your pie piece with about 1 tablespoon of filling. 
  • Brush the edges with egg wash and close the pie up, seal the edges down using a fork to press. Lightly slash the top of each pie to allow steam to release while baking. 
  • Bake for 20 mins or until the crusts are golden brown. Let them cool. 
  • It is optional to add icing or sprinkle with cinnamon sugar mixture. Serve them cool or you can warm them up in the oven or microwave. 
  • Keep in the fridge for 2 weeks or freeze for up to 3 months.