Apple Pie

Everyone loves apple pie, right?  I know I do!  I made three the other day with some apples my sweet sister-in-law decided to share with me, and forgot to take a picture.  So, a picture will be coming soon...I'll just have to make them again.  As for the recipe, I got this one from my first baking instructor back in college.  Mmm.  Still my favorite.  It makes 2-9" pies.

Filling:
1 c. sugar
1/3 c. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
10 cups tart apples, peeled & thinly sliced
2 T. butter

Stir together sugar, flour, nutmeg, cinnamon & salt.  Toss with sliced apples and allow to sit while you prepare the crust.

Crust:
5 c. flour
1 tsp. salt
2 c. crisco (butter flavored is great)
1/2 c. milk
2 eggs
2 T. vinegar or lemon juice

Cut in shortening to flour/salt mixture with a pastry blender or fork until the size of small peas.  Whisk together milk, eggs & vinegar, then slowly stir into the flour mixture.  DO NOT over mix or your crust will be tough.

Divide dough into 4 sections.  Gently squish each section into a ball, and roll out onto a lightly floured surface.  You'll have to turn quite often to keep from sticking, and squish the edges back together as you roll to keep it a perfect circle.  When you've accomplished that, fold circle in half and move to pie plate.  Press into plate and trim the edges (flush if you're making a double crust, about 3/4" over if you're making a dutch apple).  For a double crust, add your filling at this point, rub some cold water on the edges of the pie, top with another crust and seal the edges.  You can use a knife to make slits in the top crust, or use cookie cutters to make a design before placing on top of the apples.  Once the seam is sealed, flute your edges.  Bake for 40-50 minutes.

For Dutch Apple Pie, flute the edges on your single crust after adding filling, then top with the following mixture and bake for the same amount of time:

Fruit Crisp Topping:
3/4 c. sugar
1/2 c. flour
1/2 c. rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 c. butter (cut into the flour mixture to form coarse crumbs)