Beth Howard's Homemade Apple Pie
2-1/2 cups flour
1/2 cup butter, chilled
1/2 cup Crisco
Dash of salt
Ice water (fill one cup but use only enough to moisten dough)
3/4 cup sugar
1/4 cup flour
Dash of salt
2 or 3 teaspoons cinnamon (depending on how much you like)
1 tablespoon butter (put dollop on top before covering with top crust)
1 beaten egg (to brush top crust)
Large Granny Smith apples (more or less, depending on size of apples & size of pie dish)
It's also okay to use a variety of apples, try Braeburn and Royal Gala. Do not use Fuji or Delicious,
they are too juicy and have no taste. Approximate rule of thumb is 3 pounds of fruit per pie.
Pie Crust Directions:
In a large bowl, work the butter and shortening into the flour with your hands until you see marble sized lumps form.
Add ice water a little at a time, sort of “fluffing” the flour.
When the dough feels moistened enough, do a “squeeze test” and when it holds together
Do not overwork the dough! It takes very little time and you'll be tempted to keep touching it, but don't! Now divide the dough in two, form each half into a disk shape and roll flat and thin to fit your pie dish.
Sprinkle flour under and on top of your dough to keep it from sticking.
Trim excess dough to about 1 inch from the dish edge with a scissors.
Pie Filling Directions:
Slice half of the apples directly into the pie, arranging and pressing down to remove extra space between slices.
Cover with half of your other ingredients (sugar, flour, cinnamon, salt), then slice the remaining apples and cover with second half of ingredients.
Add a dollop of butter, cover with top crust, trim and crimp edge.
Brush with beaten egg (this gives the pie a nice golden brown shine.)
Use a knife to slice vent holes in the top (get creative here with a pattern!)
Bake at 425 degrees for 15 to 20 minutes.
Turn oven down to 375 degrees and bake for another 30 to 40 minutes, until juice bubbles.
Poke with a knife to make sure apples have softened. Do not over bake or apples will turn mushy.
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