Apple Pie Recipe

YUMMM!!!!

Crust

Crust:

6 T. butter
6 T. (1/3 cup) crisco
2 cups flour
1 tsp. salt
2 T. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 large glass ice cold water

Directions:

1. Mix dry ingredients

2. Using a pastry cutter or your fingers, (or a food processor) blend crisco and butter into flour until it's crumby looking (not crummy looking, hopefully!)

3. Add ice water 1 tablespoon at a time until dough just holds together

4. Divide dough into two parts; shape into discs and wrap each disc in plastic wrap and put in the fridge or freezer while you make you apples (you want it to be hard enough so it's not sticky, but not so hard it's impossible to roll it)

5. Take the dough out of the fridge and roll out on a floured surface with a floured rolling pin.

6. Use one half for the bottom and one half for the top




Filling

Ingredients:

5-6 Granny Smith apples, peeled, cored, and sliced into 1/4 inch slices
3/4 cup sugar
2 T. flour
2-3 tsp. cinnamon
1/2 tsp. nutmeg
2 pinches clove (optional)
Lemon zest from 1 lemon
Juice from 1/2 lemon
1 tsp. vanilla extract
2 T. softened butter


Directions:

1) Preheat over to 450 degrees.
2) Mix all ingredients (except butter) in a large bowl.
3) Put mixture into bottom pie crust.
4) Dot the top of the filling with butter and cover with the top pie crust
5) Close the crust by pinching the top and bottom together; cut 6 slits (like rays of sunshine) in the top for ventilation. Or you can make a criss cross crust.
6) Put into oven for 10 minutes. After the 10 minutes are up, lower the oven to 350 degrees and cook for an additional 40-45 minutes (closer to 40 minutes if you have a criss-cross crust). I recommend placing a piece of foil under the pie, as it tends to leak.