Tried and True Apple Pie Recipe
Make and chill your crust first. Mix your filling. Pre-heat the oven to 450 degrees. Assemble pie. Bake at 450 for 10 minutes. Adjust oven temperature to 350 degrees and back an additional 35 to 45 minutes. Check often to make sure crust is not burning. If crust gets brown enough before the apples are tender enough, cover pie with foil. Enjoy!
Very Flakey Crust
2 cups Unbleached All-purpose flour
1 cup Crisco
1 teaspoon salt
1/4 cup milk
1 tablespoon of vinegar
1. Blend flour and salt.
2. Mix milk and vinegar.
3. Using a pastry blender, work the Crisco into the flour mixture until the blended pieces are pea-sized.
4. Work the milk mixture into the flour-Crisco mixture until you can make 2 equal sized balls. Do not handle more than necessary; the more you handle, the tougher the dough will be.
5. Refrigerator until cold.
6. Flour a hard, smooth surface (and if you can make it cold, that would be helpful) and your rolling pin. Roll out dough to fit your pie plate. [Note: because this recipe is very "short," the dough is hard to handle (don't lose heart!) and sometimes needs to be "patched." So while you will not always get a perfect looking pie, you cannot beat the taste.]
7. Fill, cover with balance of dough rolled out, and bake.
Apple Pie Filling
Enough “Bramley’s Seedling,” Goldrush or other Ciderworks apples to fill your pie plate (best to use DLC’s baking apples and/or to mix varieties)
1-2 tablespoons of lemon juice
1/2 cup to 1 cup of sugar, depending on the sweetness of the apples
1 tablespoon of cinnamon
other spices, like nutmeg, as desired
2 tablespoons of butter
1. Peel (or not) the apples. Core. Cut up in bite-sized chunks.
2. Cover cut-up apples with lemon juice.
3. Mix in sugar and spices.
4. Pour filling in pie plate. Dot with chunks of butter evenly distributed.
5. Cover with rest of crust.
6. Bake according to directions above.
