Nov 23 2010
Apple Pie
Pie Crust
- 2 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp sugar
- 6 Tbsp butter
- 6 Tbsp shortening
- 6-8 Tbsp ice water
Directions for Pie Crust (BTW: it’s not a bad idea to make a double batch, especially if this is your first time making this pie crust):
- Warm the butter in the microwave until it is soft but not melted
- Mix flour, salt, sugar in large bowl.
- Cut into flour mixture: butter, shortening, ice water, until it forms a dough.
- Wrap dough in plastic wrap. Place in refrigerator for 20 or more minutes, while you make the pie filling.
Pie Filling
- 5 tart peeled apples
- 1 cup sugar
- 2 Tbsp flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 Tbsp cider vinegar
- 1 Tbsp lemon juice
Directions:
- Peel and slice your apples. Soak them in water with a tablespoon of lemon juice. This prevents the first apples cut from turning a funky color.
- Mix the rest in a large bowl (sugar, flour, cinnamon, salt, vinegar). Once mixed, mixture will have a thick grainy texture, kind of like applesauce.
- Drain the water off of the apples and mix with the sugar mixture, coating all the apples.
Assembling the Pie
- Get the dough out of the refrigerator and cut it in half.
- Using a rolling pin, roll out the bottom half of the crust to a 1/8 of an inch thickness.
- Wrap the crust around the rolling pin and transport it to your 9″ pie pan. Shape it to fit inside the pan, then use a fork to poke holes in the bottom.
- Dump apples into pie pan. Place four chunks of butter on top of the apple filling.
- Roll out remaining pie dough and transport to the pie pan.
- Create a pattern around the edge by using the back of a knife or fork.
- Cut long strips of tin foil and place them around the edges of the pan, to prevent the edges from burning. You will remove the tinfoil approximately 10 minutes before the pie is removed from the oven.
- Bake at 400 for 50-60 minutes.
Recipe from MyHomeCooking.net.