I’d say this is the well kept family secret but can’t since we share this recipe with everyone.  This is definitely a family favorite.  I always loved it when I would walk home from school and the aroma of apple pie was in the air.  This is by far my favorite pie.  This recipe is also pretty simple and well worth it.  I made a pie last week with the apples off of our little tree and it was so good.  So good that I’ve made another pie this week.  Anyways here is the recipe and step by step instructions on how to make it.

 

Filling:

6 Apples peeled and cut into slices

3/4 to 1 Cup sugar (depending on tartness of apples)

1 tsp cinnamon

dash of nutmeg

2 Tbs flour

1 Tbs lemon juice (depending on tartness)

Crust:

2 Cups flour

1 tsp salt

1/2 Cup cooking oil (canola or vegetable)

5 full tablespoons COLD water

First step is to peel, core, and chop the apples.  I peel all the apples at once and then chop them.  That way it keeps the browning from oxidization to a minimum.  Each apple gets chopped into 8 pieces and then each of those slices gets chopped into quarter inch thick triangles.

Next step is to add the rest of the filling ingredients to the apples and mix.  My apples were tart so I used 1 cup of sugar and no lemon juice.  Put in a medium sauce pan and heat slowly on the stove (about medium low heat).  Meanwhile start putting the crust together.  Don’t forget about the filling give it a stir every few minutes or so believe me you don’t want the sugar to start to burn on the bottom of the pan.

This crust recipe is one of the most simple recipes I’ve ever come across.  Many people are picky about their crust and I’m one of them.  I love this crust because it is easy, flaky and taste good.  Once you try this you’ll never go back to cutting in butter or shortening and letting it chill.  You can also half this recipe for a one crust pie like pumpkin or pecan

In a large bowl combine the flour and salt.  In small bowl combine the water and oil.  It’s important to know what is meant by 5 full tablespoons of water.  As you fill the tablespoon up with water continue to fill it until it is so full it makes a dome over the rim.  If this doesn’t make sense let me know.  Hey, by the way, Don’t forget to stir your filling.

After the dough had formed a ball split into two separate balls one slightly larger than the other. Slightly larger because the bottom crust is bigger than the top. Oh! And don’t forget to stir the filling.

Take the larger dough ball and place it between two pieces of wax paper.  Roll out the dough with a rolling pin until it fits into your pie plate with extra over the sides.  Don’t worry if the wax paper starts to wrinkle just lift it up and smooth it out.

Take one side of wax paper off and flip the crust into the pie pan.  Push and position the crust until you have about 1 inch of crust hanging over the side of the pan.  Slowly peal back the wax paper trying not to tear the crust.  Don’t forget to stir the filling.  Roll out the top crust between the wax paper and set it aside.

By now this is what your apple filling should look like.  The sugar should look syrupy and the apples are starting to cook.  When the filling is hot and bubbly that is when it’s time to add it to your crust. Preheat your oven to 400 degrees.

After adding the filling to your bottom crust dot the top with a tablespoon of butter.  Before adding the top, this is very important, wet your finger with water and go around the rim of the crust.  This will help the top crust adhere better and you won’t have a mess in your oven to clean up. Take one wax paper off the top of the top crust.  Flip over and place over the top of pie.  Press the rim together and peel off the remaining wax paper.  Trim the crust until it is about an inch from the rim of the pie plate.  Fold under the crust to lay on top of the rim.  Using the two finger method crimp the edges.

 

 

 

 

Cut slits in the top crust to allow steam to escape during baking.  I like to make a star or flower shape on the top.  Sprinkle with sugar and bake at 400 degrees for 20-25 minutes or until crust is golden.  Take out of oven and place it on a rack until completely cooled. Serves 6-8 slices.