I like my apple pie on the not-so-sweet side, but you can always add more sugar to taste. I also like it piled super high, so base the amount of apples on the size of your pie plate.
For the filling:
- 12-15 apples, peeled and sliced in thin slices
- 1/2 cup of brown sugar
- 2 Tbls cinnamon
- Zest and juice of one lemon (use juice of 1/2 lemon if you want a sweeter pie)
Put all above ingredients in a bowl and toss lightly. Set aside
For the crust:
(This recipe makes 3 crusts, or enough for one two-crust pie and one one-crust pie.)
- 3 cups flour
- 1 1/3 butter flavored crisco (I’m going to try butter next time, but the right cool temperature and soft texture is very important)
- 1 egg
- 1 Tbls vinegar–apple cider or white
- 1/3 c ice cold water–really cold is the trick
- 1 tsp salt
Mix flour, shortening and salt with a pastry blender (I haven’t got one yet; a fork will work too, just not as well.) Mix until it resembles little pebbles.
Beat the egg, water and vinegar together. Add to the flour mixture.
Mix lightly with a fork until it forms a loose ball.
Wrap in wax paper and refrigerate for 30 minutes.
For two-crust apple pie, put the bottom crust in your dish and fill with filling. Top with 1-2 Tbls of butter, cut in chunks and dotted atop the filling.
Bake at 400 for 20 minutes, then reduce heat to 375 and continue baking for 25-30 minutes longer, or until crust is evenly brown.
My brother insists that only vanilla ice cream is worthy to be served ala mode. I’m a more equal opportunity ice cream fan. Either way, enjoy!