Friday, April 8th, 2011 - Apple Pie

Filling:

3/4 cup all-purpose flour
3 Braeburn apples
3 Jonagold apples
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon

1.  Peel and cut apples into thin slices.  Combine the apples with the two sugars.  Once mixed, add the flour and cinnamon until well coated.  Cover and set aside.

Crust:

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 to 8 tbsp. ice water

2.  Make ice water.

3.  In a large bowl, add flour and salt together.  Cut pieces of the shortening and mush by hand until all combined.  The dough should have the consistency  of corn meal.

4.  Add in 1 tablespoon of ice water at a time and mix into the dough with your hand.  Repeat.  Be careful not to over saturate or to over knead the dough.  5 to 6 tablespoons in usually enough.

5.  Divide the dough in half and set aside one half.  Roll out dough on parchment paper (or inside a pie bag)  into a 11-inch circle and place inside the pie pan.  Add the filling.

6.  Roll out second piece of dough and put on top of pie filling.  Seal pie crust with fingers and cute slits into the top.

7. Cover the pie edges with foil to keep them from burning.  Bake the pir for 25 minutes, then remove foil and bake another 25 minutes.