Apple Pie

I know I already posted one recipe today, but I just made apple pie a couple weeks ago and I wanted to post the recipe before I forgot!

Pie Crust: Enough for 2 Large Pies

     

4 Cups Flour

1Tbsp. Sugar

1 ½ tsp. Salt

1 ½ Cups Shortening

1 Large Egg Beaten

½ Cup Water

1 Tbsp. Vinegar (White or Apple Cider)

Directions:

1.    Sift or blend together flour, sugar, and salt.

2.    Using pastry cutter or 2 knives, cut in shortening until coarse crumbs form.

3.    Mix together egg, water, and vinegar. Sprinkle over flour mixture.

4.    Mix with hands and gather into a ball (if too dry add a little more water). Divide into 4 equal pieces. (This pie dough can be refrigerated for up to 2 weeks, or frozen for several months, just roll it up in plastic wrap and seal in airlock bag. Then just let the dough come to room temperature before rolling it out.)

Apple Filling: Enough for 2 - 10 inch Pies

2 Cups Brown Sugar

2/3 Cup Flour

½ tsp. Nutmeg

3 tsp. Cinnamon

¼ tsp. Salt

14 Medium Sized  Apples (I use Granny Smith, but you could do half Golden Delicious and half Granny Smith if you like)

¼ Cup Butter

Directions:

1.    Mix together brown sugar, flour, nutmeg, cinnamon, and salt.

2.    Peel, core, and slice apples into thin slices (an apple peeler with a vacuum base makes this much easier!).

3.    Combine apples with sugar and spice mixture. Make sure it is mixed well.

4.    Roll out pie crust and line pie pans.

5.    Pile apple mixture into pans.

6.    Top pies with bits of butter and cover with top crusts. Cut several slits in the top crusts.

7.    Cover pie edges with aluminum foil to prevent burning.

8.    Bake at 425°F for 45 minutes or until golden brown.

Serve a la Mode with vanilla ice cream and enjoy! Great for dessert or breakfast! What am I the only one who thinks a slice of apple pie makes a great breakfast? You don't know what you're missing! There's nothing like a cold slice of apple pie and a glass of cold milk when you first get up in the morning!