Apple Pie

Hey Wednesday.

I am back after some much needed time

with my family.

I will share a little bit about what has been happening in life 

in a couple of days :)

SO! Holiday time is in FULL gear whether you want to believe 

it OR not!!

Today I am sharing a recipe from school that I have 

fallen deep in Love with.

Pat has said he loves apple pie ever since we started dating.

So I wanted to make him apple pie for our anniversary

but I didn't quite know where to start.

I realized our foods 3 class at school has the BEST 

apple pie recipe known to man!

I am bringing this to Thanksgiving this year and

this pie might as make an appearance for Christmas.

It is just THAT good.

Here are my tips of advice:

1. Make the crust first,so it has time to chill.

2. Slice apples once and then AGAIN!

3. If you could get an extra set of hands recruit them to help :)

Apple Pie

Crust and Preparation of apples:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup plus 1 tablespoon butter flavored shortening, chilled
• 1/3 cup ice water
• 1 tablespoon vinegar
• 1 egg, beaten 

• 4 cups apples or (5 small apples) (Jonathan or Granny Smith)

Directions

1. Combine the flour, salt and sugar.

2. Cut in shortening until the mixture resembles coarse crumbs. 

3. In another bowl, mix water and vinegar with the beaten egg.

4. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.

5. Divide in half and shape like a disk.  Wrap individually in plastic wrap and chill in the refrigerator for about 10-15 minutes.

6.Peel and slice apples into ¼ inch thick slices.

Filling Ingredients

• ¼ cup + 2T packed light brown sugar  
• ¼ cup + 2T sugar
• 3T all-purpose flour
• ¾ t cinnamon
• Rounded 1/8t nutmeg  
• Rounded 1/8t salt  
• ¾ teaspoon vanilla
• 3T heavy cream
• 3T butter 

Egg Wash Topping

·         (1) egg white with ½ T water for egg white

Directions

1. Combine dry filling ingredients in large bowl and add apples. Toss to mix.

2. Add vanilla and cream.

3. Melt butter in heavy skillet/wok. Add apple mixture and cook approximately 8 minutes, to soften apples. 

4. Turn into pie pan, with bottom crust already in the pan. 

Crust Directions

1.     Preheat oven to 450.

2.    Take dough out of the fridge.

3.  Place 1 ball of dough between two sheets of wax paper and roll out dough to 1/8 inch thick.  Be sure to leave enough overhang.  Put in pie pan and fill with apple mixture.

4.   Prepare the second ball of dough with either a top crust or a lattice top. Be sure it is 1/8 inch thick as you do not want it to be too doughy.  You will have extra dough 

5. Seal, trim, and flute edges.  (Be sure to vent the top if using two crust).

6. Brush only the crust with beaten egg white wash and sprinkle the top with a little bit of sugar.

7. Place pie pan on a jelly roll pan, lined with tinfoil, and bake on the  lowest rack in the oven.   Bake for 15 minutes at 450. Reduce heat to 350 degrees F and bake 35 minutes longer. (If edges begin to brown, cover with tinfoil and continue to bake)

You can eat this warm, cold or even with a scoop of 

vanilla ice cream.

Perfect Apple pie.

ENJOY!

XO