Ingredients
For the Crust: (double if a top crust is wanted)
- 1 cup of Flour
- 1/2 teaspoon of Salt
- 1/4 cup of Chilled Butter
- 3 tablespoons of Ice-Cold Water
For the Filling:
- About 6 Medium apples; 2 Granny Smith and 4 Honey Crisp
- 1 tablespoon of Lemon Juice
- 1/4 cup of Brown Sugar
- 2 tablespoons of White Sugar
- 1 1/2 tablespoons of Flour
- 2 tablespoons of Butter
- 2 teaspoons of Ground Cinnamon
Directions
Pie Crust:
- In a large mixing bowl, combine the flour and salt.
- Cut in the chilled butter, using two knives or a pastry blender.
- Sprinkle in the ice water, 1 tablespoon at a time, using a fork to combine after each addition.
- Using your hands, form the dough into a ball.
- Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray to reduce sticking.
- Place the dough in the fridge for 30 minutes so it becomes slightly firm and uniform.
- Preheat the oven to 425 Fahrenheit.
- Remove the top sheet of the plastic wrap from the pie dough. Turn the dough over into a 9-inch pie plate coated with cooking spray. Remove the remaining layer of plastic wrap.
- Using your fingers, press the dough into the pie plate and flute the edges.
Filling:
- If you are using store-bought crust rather than the above recipe, remove the crust from the fridge to thaw a bit before trying to roll it out. Also preheat the oven to 425 Fahrenheit.
- In a large bowl, toss the apples with the lemon juice.
- In a separate, smaller bowl, combine the sugars and flour.
- Combine the sugar mixture with the apples and toss the mixture lightly.
- Pour the apples into the pie crust.
- Use a knife to cut the remaining butter into small pieces, and distribute the butter pieces over the top of the pie. Put a top pie crust onto the pie, if desired. (A lattice is always a great choice for apple pie.)
- Bake at 425 Fahrenheit for 10 minutes, then turn the heat down to 350 Fahrenheit and bake for an additional 30 minutes.
- Let cool before serving. Goes well with vanilla ice cream or whipped cream!
