Colleen's Apple Pie

Recipe courtesy of CLord

For Crust:

• 1 ¼ cups flour
• ½ tsp. Salt
• 1 tsp sugar
• 1 tsp. cinnamon
• ½ cup unsalted butter (chilled and cut into ½ inch thick pats)
• ¼ cup ice water

Sift together flour, salt, sugar and cinnamon into a large bowl.  Cut in butter into flour mixture with pastry cutter a little at a time until dough is crumbly.   Add enough water to the crumbs so they hold together.  Place dough in plastic wrap or Ziploc bag.  Chill for at least 1 hour. 

*Makes one pie crust- double for two. Or, purchase a box of Pillsbury pie crust from the supermarket- it's just as good as homemade in my opinion!   In fact, I rarely make my own anymore!

For Filling:

• 8-10 baking apples (I use a combination of apples.  I use 4-5 Winesaps if I can get them, Granny Smith's are a good substitute.   Then I use 2-3 each of Courtlands, Romes, or MacIntosh.), peeled and cut into ½ inch slices
• Juice from one lemon
• 1 cup sugar
• 1tsp. Cinnamon
• ½ tsp. Nutmeg
• 1 tbs. Flour
• ½ stick unsalted butter cut into pats

To assemble pie:

Roll out bottom crust to desired size and place in pie plate.  Chill in refrigerator while preparing the filling.  In a large bowl- mix apple slices with lemon juice.   Add sugar and spices- toss to coat.  Place filling in bottom crust- creating a mound apples in the center; include remaining juices from the bottom of the bowl.  Sprinkle flour around the top of the apples.   Place butter pats around top of apple mixture.  Chill in fridge while rolling out top crust.  Roll out top crust and place over your pie plate.  Make sure your crust is large enough to hang slightly over the pie plate.   Flute edges of crusts together with a fork- trim any excess crust with a knife or scissors.  Poke holes in top of crust with fork in a decorative design.   Place on a cookie sheet- bake at 375 for 1 hour.