Apple Pie

Since I just posted one of my Grandpa Jack's favorite recipes, I though I should represent my grandmother as well. Her Apple Pie recipe is to die for, she taught me when I was about 10 because my mother, Suzanne, bless her heart, could not get it right. My mom is a brilliant cook, in fact most of the recipes I will share are from her, but baking has never been her forté. The only thing to remember in terms of the crust is to handle it as little as possible and to have all your ingredients cold before you start.

Ingredients: (Cold)

Crust:

3 Cups all purpose flour
1 tsp salt
1/2 cup crisco
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup ice cold water

Filling:

6 apples - Granny Smith
1/2 cup granulated sugar
1 tsp cinnamon
3 Tbs flour

Crust:

In the bowl of a food processor mix together the flour and the salt, pulse once or twice to incorporate. If making by hand, then just mix together in a large bowl. Add the crisco and pulse until the mixture resembles oatmeal, if making by hand cut in with a pastry cutter until it reaches the same consistency. Add the butter, and same thing, only either pulse or cut until it resembles peas.

With a fork fluff the mixture while adding the water -- make sure the water is cold, this is very, very important -- one Tablespoon at a time, until it is just wet enough to hold itself together in a ball. Depending on the outside temperature you may use less or more water, just make sure not to make it to wet or else it will become rough.

Wrap in plastic wrap and place in refrigerator for at least half an hour.

Filling:

Preheat oven to 400 degrees.

Peel, core and cut apples into quarters. Then take each quarter and cut into about 8 pieces to make about 1 inch pieces. Place apples in a bowl and add sugar cinnamon and flour, mix it up well with your hands.

Roll out half the pastry dough to about 1/4 inch in thickness and place over a pie dish. If you want to, it is sometimes easier to roll out the dough between two pieces of plastic wrap, otherwise do it on a lightly floured surface.

Pour the filling into the pie dish and place the second half of the dough, rolled out, over the top. Cut small slits in the top to allow steam to escape. Press the edges of the dough together, cutting away any excess dough, and crimp all the way around, using your thumb and index finger of your left hand and pushing the dough with your right hand index finger.

Place in the 400 degree oven for 15 minutes or until golden brown on top, then turn down the oven to 375 Degrees and bake for another 45 minutes or until a knife inserted into the pie goes in with very little resistance. A little resistance is good, if there is no resistance the middle will be like apple sauce.

Remove from oven and cool for about 30 minutes. Serve warm, or cold, whatever you prefer. With ice cream, sour cream or cheddar cheese (a personal favorite of our family).