the perfect apple pie

I like making apple pies. I think other people like me making them too.

Enter the greatest invention in the world (besides vaccines, cell phones, an epidural, computers, disposable diapers,  etc...)

The Pampered Chef's Apple Peeler/Corer/Slicer with stand

PERFECTION!!

he're my first tutorial! The Perfect Apple Pie! trust me, it's amazing!

(if you're making the pie the same day you slice your apples you might want to scroll down and make the crust first)

FOR THE FILLING:

peel and thinly slice about 5-6 large Granny Smith apples. 

place the apples in a large bowl (large so it's easy to mix without getting apples everywhere) and add the following ingredients:

1tbs cornstarch

1/4tsp nutmeg

1/2tsp cinnamon

3/4cups sugar

1tbs lemon juice

set aside. and this is what they'll look like.

or you can put them in an "air tight" container & refrigerate for I'd say up to 3 days. and then this is what they'll look like. if you make the pie the same day you mix the filling then your pie will be a little tarty and your apples a little firm. if you wait a day or 3 then they will be sweeter. My husband likes them to sit for a bit but will take this pie either way. Both ways are good, it's just a matter of preference.

FOR THE CRUST:

in a bowl. (I use my beautiful Empire Red Kitchen Aid Mixer with the Dough Hook on stir setting)

sift together:

1tsp salt

2&1/4cups of flour

add:

1cup vegetable shortening

(one time I used vegetable spread because I ran out of shortening and that worked out good too. just don't use as much, you'd have to eyeball it)

5-7 tbs ice cold water 

until a good doughy consistency. it should form into a ball. 

divide dough in half and form two rounds. they should be about 5 inches wide and about 2 inches thick. wrap in saran wrap and refrigerate for 15 minutes.

place one round in between two pieces of saran wrap. and roll out about 2 inches bigger than your pie plate. this saves your counter from having a floury mess and your rolling pin never even touches your dough.

remove top piece of saran wrap, place pie plate on dough and invert. gently press dough into plate & trim any dough hanging over edge of pie plate.

I use my hands and place the apples in the crust, then pour the juices left in the bowl on top. I feel like I can fit more apples into each pie this way. or you can just pour them our of the bowl into the crust. 

 Roll out remaining dough. place over filling. trim top crust about 1/2 inch beyond edge of pie plate. flute the edge or use a fork to decorate the edge. cut several slits to allow steam to escape.

for a shinny top pie brush a top with a lightly beaten egg

or for a "sparkly" top brush with lightly beaten egg and sprinkle with sugar

bake at 400°F for 45-50 minutes

if you'd like to do a little extra you can take the excess trimmings of dough and use cookie cutters to make it fit a theme or say a special message. 

(see more pics on my flickr photostream)

either way, this is what it will look like after your husband, brother, son & father in-law have a piece (oh & you as well of course)

ENJOY!!