American as Apple Pie

To most people, making a pie sounds to hard, and so they don't even try.  Pie is not that hard!  Here is our super easy recipe for Apple Pie.  The same crust will also be used for Chicken Pot Pie.  In fact, when you make the whole pie crust recipe, you will have enough for one full pot pie, and then one more bottom crust.  That is perfect because our apple pie features a crumb topping.   The dough can also be frozen for up to 12 weeks.

Foolproof Pie Crust

1. 4 C Flour                                                 
2. 1 T while granulated Sugar
3. 2 t Salt
4. 1 3/4 C shortening
5. 1 T white vinegar
6. 1/2 C cold water

What to do:

With a fork or pastry blender, mix together flour, shortening, salt and sugar.  In a separate dish, beat egg, vinegar, and water.  Add liquid mixture to dry ingredients stirring with fork  until all are moistened.  Using your clean hands, mold dough into a ball. Wrap in plastic and chill at least 15 minutes.  Dough can be left in refrigerator for up to 5 days.



Apple Pie Filling:

1. 6 C granny smith apples (you can use any apple but make sure and use a crisp one. Most grocery stores will have an apple guide to help you choose the right apple for your dish.  DO NOT UNDER ANY CIRCUMSTANCE ATTEMPT WITH RED DELICIOUS.)
2. 3/4 C Sugar
3. 2 T all-purpose flour
4. 1/2 t cinnamon
5. 1/8 t ground nutmeg
6. 1 T lemon juice

What to do:
Peel, core, and thinly slice apples.  Immediately put lemon juice on apples to prevent browning.  Add sugar, cinnamon, nutmeg and flour.  Mix well.


Crumb Topping:

1. 1/2 C all-pupose flour
2. 1/2 C tightly packed brown sugar
3. 4 T Butter
4. 1/2 C oatmeal

What to do:
Mix all dry ingredients.  Add melted butter.  mix well.



The Final Assembly!!!

There are many ways to roll out the pie crust, this is the one we have found to work best.  please leave a comment if you have any other ways that work for you.

On a well floured surface, using a rolling pin (or wine bottle, or other cylindrical object if you don't have a rolling pin) roll out 1/3 of the total pie crust until it is about 2-3 inches larger than an inverted pie dish.  Lightly flour the top surface of the pie crust, and fold the crust in half. (It helps to roll in backwards onto the rolling pin. Folding it in half helps in transferring the crust to the dish).  Carefully put the crust into you pie dish and unfold.  Trim the edges of the crust about 1/4 inch past your pie dishes' edge.  Fold the edge of the crust underneath it self, so that it is flush with the pie dishes' edge.  Using your you thumb and index finger make a V shape.  Using your other thumb crimp the edges so the look nice.   Scoop the apples into the pie crust.  You DO NOT want all the juice that is in the apple bowl, it will make it very soggy.  You should have a nice mound of apples.  Top the apples with your crumb topping, and smooth it out.  Bake at 375° for 30 minutes.  If the edges become to brown, you can cover them with a piece of tin foil.  To do this fold a piece of foil into a square, and cut off the corner, unfold and you have a ring.   

Let the pie cool for 5 minutes before you cut. Serve with vanilla ice cream!