I always use Granny Smith apples. They are large and firm and tart. But if like a variety that is equally as firm, you can use those instead.
Ingredients (Pie Filling):
6-8 Large Granny Smith apples, peeled and sliced
1/2 cup sugar
2 tsp. cinnamon
2 Tbs. butter
Directions (Pie Filling):
Put sliced apples in a large bowl and allow to macerate in the sugar cinnamon combination for 30 minutes. Meanwhile, make the pie crust.
Ingredients (Pie Crust):
2 1/2 cups flour
2 sticks cold, cubed butter
1 Tbs sugar
1 tsp. salt
1/2 Cup water (roughly)
Directions (Pie Crust and Pie Completion):
Pre-heat oven to 350
Sift flour, sugar and salt together in a large bowl
Add the cold cubed butter and mix using your hands until the butter is combined with the flour mixture, resembling oatmeal
Add the water slowly, you may use less than the entire half cup. This is to form the dough.
Create a ball from the dough, cover in plastic wrap and refrigerate for 20 minutes.
Remove the dough from the fridge and begin to roll into two round pie shaped forms...one for the bottom of the pie and one for the top.
Lay the first one in the bottom of the pie plate, add the apples, and dot the apples with the two tables spoons of butter.
Cover the pie filling with the second crust.
Seal the pie crust with your fork. (If you're my mom, you do really fancy stuff with the crust that seems to defy nature)
Poke holes in the crust for the steam to release (or if you want to be fancy, cut little shapes with tiny cookie cutters as I did here).
Place pie on a cookie sheet (in case of spill over)
Bake pie at 350 for 1 hour.
Serve hot or room temperature preferable with ice cream. ;)
|My cute neighborhood. Someone got festive in the community garden.|