apple pie

Pie making utensils required:

• 1 Mixing Bowl
• Rolling pin
• Knife
• Measuring spoons
• Measuring Cups
• Dough Blender (in picture, I know, it sounds electric, but it isn't)
• Cutting Board
• 9 inch Pie Pan (smaller is ok, but no bigger)

Pie Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons butter
• 6 tablespoons shortening
• 6 to 8 tablespoons ice water
• hint: If this is your first time making this pie crust, make a double batch to be sure you have enough crust.

1. Warm the butter in the microwave until it is soft, but not melted.
2. Mix in a large bowl the flour, salt and sugar.
3. Then cut in using the dough blender the butter, shortening and ice water.
4. Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.
   

Apple Pie Filling

• 5 Tart Peeled Apples
• 1 Cup Sugar
• 2 Tablespoons Flour
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Salt
• 1 Tablespoon Vinegar
• 1 Tablespoon Lemon Juice

1. Peel and slice apples.
2. Soak them in water with a tablespoon of lemon juice. This will prevent the first apple cut from.
3. Mix remaining ingredients for filling with apple slices.
   

Assembly

1. Now that your pie crust has had plenty of time to cool, divide it into two, equal halves. Note: it's best to roll out both halves before placing into the pie pan, in case one is a bit larger than the other - bigger on the bottom.
2. Roll one of the balls of pie crust out until it is around 1/8th of an inch thick
3. Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
4. Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.
5. Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.
6. Roll out the remaining pie dough and place it on top.
7. Create a pattern around the edge of the pie by using the back of a knife. hint: Poking holes in the top of a pie usually keeps it from overflowing, but I find that this pie does better without them.
8. Cut long strips of tinfoil and place them around the edge of the pie.This will prevent the crust's edge from burning while it bakes.
   
9. Remove the tinfoil about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge. For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.
10. Bake your pie at 400 degrees for 50-60 minutes. NOTE: unless you are really experienced in doing this, the pie filling will likely drip out of the pie pan while cooking and can burn badly on the bottom of the over (read: smoke filled kitchen). Keep a foil lined cooksheet on the oven tray beneath the pie and swap out the foil half way through cooking time to prevent burning from building up in the oven.
    

Credit My Home Cooking.