Apple Pie

Apple Crust

• Pie Crust

Apple Filling

• About 6 tart apples (granny smith are good)

• 1/2 to 2/3 cup of sugar (for very sour apples use the larger amount)

• 2 tablespoons flour

• 1/4 tsp. cinnamon (optional)

• 1 1/2 tablespoon butter or margarine

Make your pie crust dough (make a double recipe from what is listed, you will want a top and bottom crust here) and chill in a ball for half an hour. After it has chilled, cut the ball in half. Make one half slightly larger as the bottom crust is a little larger than the top. Place the larger half of pie dough on a large sheet of waxed paper. Flatten the dough with you hands so it is disk shaped.

Place another sheet of wax paper on top of this disk. Roll out dough with rolling pin (or large bottle if you do not have a rolling pin). When the dough is big enough to cover bottom of the pie pan and the sides, peel off the top wax paper and place this in your pie pan. Once in the pie pan, peel off the other sheet of wax paper.

Preheat oven to 450F.

Peel, core and thinly slice the apples into a bowl. Toss with the sugar and flour and cinnamon (if you are using it). Arrange into the bottom pie crust in pie pan. Dot with the butter. Roll out the top of your pie crust the same way you did the bottom. Peel the top wax paper off. Use a knife to make air vents (you can make any design you like), but keep it near the center as you do not want to get too close to the crust. With water wet the bottom crust edge that will overlap with the top crust (this is to ensure a good seal between the two crusts). Lay the top crust over the pie. Peel off the wax paper. Take a knife and trim the excess from the bottom and top dough. Use your fingers to press the dough together and make a tight seal.

Bake in the oven at 450F for 10 minutes. Reduce the oven temperature to 350F and bake an additional 35-45 minutes, until golden brown and the pie is bubbling in the center. The secret with the crust is the less you handle it the better it will be, as over handling makes it tough.