Apple Pie

[Amy F]

Crust Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 cup solid butter flavored shortening
or 1/2 cup shortening and 8 tablespoons cold, unsalted butter
1/3 cup plus 1 tablespoon ice water

Filling Ingredients:
1/2 cup sugar
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6-7 medium sized apples (golden delicious or gala work best)
1 tablespoon lemon juice (optional)
1 tablespoon butter
1 egg white
Additional sugar or cinnamon and sugar mix

Crust:
Using a rubber spatula, thoroughly mix flour, sugar, and salt in a large bowl. Break shortening into large chunks; if using butter, cut into small pieces, and add to the flour mixture. Cut the fat into the dry ingredients using a pastry cutter, or by cutting in opposite directions with two butter knives, one held in each hand. As you work, be sure to stir up dry flour from the bottom of the bowl and scrape the fat clinging to the pastry cutter or knives. Cut until the mixture resembles coarse crumbs with some pea sized pieces. The mixture should seem dry and powdery, not pasty or greasy.

Drizzle water over mixture and, using a rubber spatula, cut with the blade side until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you've added enough water, if they don't, drizzle 1 to 2 tablespoons more water over dough. Cut in the water in the same manner as before then press the dough with your hands just until it coheres. The dough should look rough, not smooth. Do not overwork it! Divide the dough in half, and press into a disk, then wrap in plastic and refrigerate for at least 30 minutes (up to 2 days).

Apples:
Combine sugars, flour and spices in a bowl and set aside. Peel, core and thinly slice 6-7 medium sized tart apples (I find gala apples work the best!) and place in a large bowl. Toss apples with lemon juice (optional). Add sugar mixture and toss to coat. Cover apples and refrigerate while you are rolling the dough.

Rolling the crust:
Preheat your oven to 375°
Roll the dough for the bottom crust on a floured surface. I roll it on sheets of plastic wrap that has been floured, makes it really easy to peel off! Gently transfer dough to pie plate. If you are using the plastic wrap method, place pie plate upside down on the crust and carefully turn it over with the crust on top and peel the plastic off. Viola

Roll the top crust in the same way.

Remove apples from refrigerator and gently stir to completely coat, then pour apples and resulting syrup into bottom crust. Dot with butter.

Gently lay top crust over the apple filling, then flute and trim the edges.

Beat egg white until foamy, then brush over the top crust. Sprinkle with white sugar or cinnamon and sugar. Cut slits in top and either foil edges, or use a pie shield.

Place the pie in the oven for 50 minutes. If edges are foiled, remove the foil after 30 minutes.

Remove pie and cool on a wire rack.

[Desirae]

I will take a piece please.

[Amy F]

This is a picture of how it came out

[Desirae]

WEll now I REALLY want a piece!

[tropical1]

Oh....me too! That looks wonderful!!

[Amy F]

Sorry, I don't know if I'll be able to save any. OMG it was absolutely the best pie I've ever made! I knew the crust was good, because it's the recipe I always use, but the filling was new to me, and it was absolutely amazing!
Even my picky William (who hates pie!) loved it

[rosietrist11]

If we made this today, it would be gone by tomorrow!