Apple Pie

Apple Pie

Basic Pie Crust

2 1/2 cups Flour

1 tsp Salt

1 TBL Sugar

6-8 TBL Ice water

1/2 cup Cold Butter

In a mixing bowl mix together flour, sugar and salt  cut In butter with butter knives, fork or fingers till pieces are the size of small peas.

Sprinkle cold water over the mixture; gently toss with a fork or fingers until all mixture is moistened. Form dough into a bal wrap in plastic wrap and chill in fridge about 20-40 minutes 

On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin or just handle it gently and place onto a 9-inch pie pan.

Trim pastry to ½ inch beyond edge of pie pan fold under the extra pastry to build up the edge.

This recipe makes 2 pies crusts 

Apple Pie Filling

8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)

2 Tablespoons lemon juice

1/4 cup apple juice

1 cup white sugar

1 cup brown sugar

1/4 cup all-purpose flour or tapioca flour

1 Tablespoon ground cinnamon

1 teaspoon Vanilla

2 Tablespoons butter 

Directions:

1. In a large bowl, toss the sliced apples with lemon, vanilla and apple juice.

2. Combine sugars, flour, cinnamon add to apples and toss well to coat.

3. Fill pastry pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat an egg and splash of milk. Brush mixture over top crust then sprinkle with cinnamon.

7. Bake at 400 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.