Recipe: Apple Pie

One of the best parts of Fall is the delicious food, which includes APPLES!  If you want to make a homemade apple pie or need to use up some of those apples here is a great recipe to use.  You can get a pie crust from the grocery store or make my Great Aunt Noami’s Never Fail Flaky Pie Crust.  The only thing I should have done with this pie is put some foil over it to keep it from browning so much, it still tasted amazing!

Apple Pie with Never Fail Flaky Pie Crust:

First is the pie crust (if you are using store bought or another recipe skip this step).  This recipe makes crust for 2 pies (top & bottom).

• 3 cups Flour
• 1 cup Shortening
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 1 Egg, well beaten
• 5 tablespoon Water
• 1 tablespoon Vinegar

Mix flour, shortening, salt with pastry blender.  Combine egg, water, and vinegar then combine with flour mixture.  Mold into 4 balls chill awhile then roll out for pie.  Balls will keep up to 2 weeks in refrigerator for additional pies.  Yields: 2 double pie crusts

If you want to just do enough for 1 complete pie crust (top and bottom) cut the recipe in half.

Apple Pie Filling

• 1/4 cup all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter
• 6 cups thinly sliced and cored apple

Preheat oven to 425 degrees and grease a pie dish.  Mix sugar, cinnamon, and flour.  Stir in apples and place into the pie crust.  Dot with butter and cover with the top crust.  Cut a slit in the top of the pie to let the steam escape.  Seal the top crust to the bottom one by pinching the edges together.  Cover the edge of the crust with a strip of aluminum foil.  Bake pie for 50 minutes or until the crust is brown and the juice begins to bubble through the top.