Perfect Apple Pie

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:

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the chilled butter, using two knives or a pastry blender.
3. Sprinkle in the ice water, 1 tablespoon at a time, using a fork to combine after each addition.
4. Using your hands, form the dough into a ball.
5. Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray to reduce sticking.
6. Place the dough in the fridge for 30 minutes so it becomes slightly firm and uniform.
7. Preheat the oven to 425 Fahrenheit.
8. 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.
9. Using your fingers, press the dough into the pie plate and flute the edges.

Filling:

1. 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.
2. In a large bowl, toss the apples with the lemon juice.
3. In a separate, smaller bowl, combine the sugars and flour.
4. Combine the sugar mixture with the apples and toss the mixture lightly.
5. Pour the apples into the pie crust.
6. 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.)
7. Bake at 425 Fahrenheit for 10 minutes, then turn the heat down to 350 Fahrenheit and bake for an additional 30 minutes.
8. Let cool before serving. Goes well with vanilla ice cream or whipped cream!

Source — Claire's Recipe Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020