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| Apple Pie |  | Comments (0) View / Add
Ingredients:
Double Crust:
2c flour
3/4tsp salt
2/3c shortening
6-7tbls cold water
Filling:
12 Golden Delicious Apples
1 tablespoon Cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup Sugar
2 tablespoon Cornstarch or flour | Rated: 
Votes:  (56)  (52)
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This apple pie will remind you of fall every time. With that being said if your having Thanksgiving with friends and/or family, and your wondering what you can bring. Fret no more, this pie will ensure you never come home with leftovers.
start by peeling your apples. when slicing remove the core and all hard fruit around the middle. Don't cut your slices too thin because your apple slices will turn to apple sauce. 12 apples may seem like a lot but keep in mind that your apples will cook down a lot so you want to make sure that you still have some substance to your pie when it comes out of the oven. Toss apples with sugar and spices and let sit while you make your crust. The cornstarch or flour acts as a thickening agent so when your apples cook down the juices won't make your crust soggy.
There's a secret to making the flakiest and tastiest pie crust, and I'm going to tell you what it is. Make sure that your water is very cold and DON'T OVERWORK YOUR DOUGH!
Start sifting the flour and salt together. Then cut the shortening into the flour mixture with either a pastry cutter or two butter knives going in opposite directions until it resembles course crumbles. Fluff in water with a fork being cautious not to overwork. Pour out on lightly floured work surface and knead until dough ball forms. Divide dough into two separate balls, making one ball slightly larger then the other. Using a rolling pin, roll out the smallest ball to fit bottom of pie dish. Mound the apples on top of the bottom crust and top with a few pads of butter, then start rolling out the larger ball. When rolling out the dough for the top of the pie keep in mind that its going to be significantly larger than the first because it has to cover all your delicious apple filling. When covered your can seal the two crusts together simply by cutting the slack and pressing them together with a fork. For all you advanced pie makers out there, If you know how to make sealing the crusts a much prettier process, comments and recommendations are welcome. Cut 2-3 air vents in the top of your pie so the heat can escape and put in oven.
Bake at 400 degrees for 15 min. to seal crust, then reduce temperature to 350 and cook for an additional 45 min. to 1 hour.
When you remove your pie from the oven let it sit for about 15min. and while its still hot press your pie crust down over the top of your apples. Be careful not to burn yourself by the steam that releases from the vents.
I enjoy my pie warm with vanilla bean ice cream, but cold is just as delicious.
| | Servings: 6-8 | VOTE:  | |
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Apple Pie
