One of the many traditions in our home this time of year is eating homemade apple pie. There are many recipes for this time honoured tradition but over the years our family has perfected this recipe.
PERFECT APPLE PIE...
INGREDIENTS...
2 1/4 cups of flour
1 tsp salt
1 cup of shortening
5 to 7 Tbs of ice cold water
6 cups of thinly sliced and peeled tart applies such as Granny Smith
3/4 cup sugar
1 Tbsp corn starch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 Tbsp lemon juice
Instructions
Crust...
Preheat the oven to 400F. Mix the flour and salt in a large bowl. Add the shortening with a pastry blender or using your fingers until the mixture resembles coarse crumbs.
Add the water 1 Tbsp at a time mixing lightly with a fork until the flour mixture is evenly moistened and when pressed together forms a nice ball. Divide the dough in half. Shape each into 1/2 inch thick round. Wrap each dough round in plastic wrap and refrigerate for 10 to 15 min.
Apple Mixture...
Toss the applies with sugar and add the cornstarch, cinnamon, nutmeg and lemon juice (set aside). Place 1 dough round between 2 large sheets of plastic wrap, roll out dough with rolling pin to flatten slightly. Turn over, continue rolling until the dough is about 2 inches larger than the diameter of the pie plate.
Peel off the top piece of plastic wrap and invert the dough into the pie plate. Peel off the other piece of plastic wrap; press dough evenly into the bottom of the pie plate and up the sides being careful not to stretch the dough too much. Trim any excess dough hanging over the edge with a sharp knife and reserve the trimmings.
Fill with apple mixture and set aside. Roll out remaining dough as desired and place over the filling. Trim the top crust about 1/2 inch beyond the edge of the pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Cut several slits near centre of pie to allow steam to escape. Bake 45 to 50 min or until juices form bubbles.
ENJOY!
