Shania Twain's Apple Pie

If you haven’t made Shania Twain’s Canadian Bannocks, rush right out to the kitchen and whip up a batch. They are perfect for these crisp fall mornings.

Perfect for crisp fall evenings is Shania Twain’s Country Apple Pie. The Country Music Star’s addition to this classic fall treat is raisins. Perhaps that comes from her Canadian heritage? Her crust is a little different to with lemon juice, butter and egg yolk which makes for a rich, yellow crust.

Tune her “From This Moment On” on the CD player and crank out this luscious pie. When your man comes through the door, he’ll sing, “Honey, I’m Home” and dig into this pie. You’ll be singing, “Man, I Feel Like A Woman” after the kiss that this great pie will bring.

Shania Twain’s Country Apple Pie:

¾ cup light brown sugar
½ cup flour
¼ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
8 apples
1/3 cup raisins
Juice of one lemon
2 tablespoons melted butter

Shania says that the best apples for this pie as Granny Smiths. Peel, core with apple corer, and cut apples into wedges.

Make your favorite double pie crust, or try Shania’s version below, and place into a large pie pan.

Juice the lemon with a juicer. In a large mixing bowl, mix the brown sugar, flour, white sugar, spices and salt. In another mixing bowl, mix the apples, the lemon juice, butter and raisins. Add brown sugar mixture to the apples and lightly toss.

Spoon the apples into the crust and chill for 15 minutes. Roll out the top crust and place on pie. Use remaining dough to cut out decorations for the top of the crust. Beat one small egg with a tablespoon of water and brush over the top of the pie. Add decorations (like little apples or leaves) cut from the remaining dough and brush again. Sprinkle top with white sugar.

Bake in a 375 degree over for about 50 to 60 minutes until the crust is golden. Cool on a wire cooling rack. Serve hot or cold. Serves 10.

Shania’s Double Pie Crust:

1 ½ cups flour
2 tablespoons sugar
Grated zest of a lemon
¼ teaspoon salt
6 tablespoons cold butter
2 tablespoons cold vegetable shortening
1 egg yolk
3-4 tablespoons ice water

Mix flour, zest, salt, sugar in a mixing bowl. With pastry blender, cut in the butter and shortening until mixture resembles coarse crumbs. Mix ice water and egg yolk and stir into flour one tablespoon at a time until dough just starts to form. Divide dough in half, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes, or up to 2 days.