Apple Pie 9-30-12

 7-8 Granny Smith apples, thinly sliced (or 6 1/2 cups)

 3/4 cup white sugar (or ½ C. white sugar, ¼ C. brown sugar)

 1-2 tablespoon butter

 1/2 teaspoon ground cinnamon

 ¼ t. nutmeg

 2 T. flour

 1 recipe pastry for a 9 inch crust pie

Directions
1. Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples.

2. Combine sugar, cinnamon, nutmeg and flour, then mix with sliced apples by hands. The amount
of sugar used depends on how tart your apples are.

3. Arrange apples in layers in pastry lined pie plate. Dot top layer with small pieces of butter or
margarine. Cover with top crust. Use a knife to trim the dough to within 3/4inch of the edge of
the pie dish. Fold the edge of the top piece of dough over and under the edge of the bottom
piece of dough, pressing together. Crimp edges using thumb and forefinger or press with fork.
Slits in top to allow steam to vent.

4. Place on lowest rack in oven preheated to 400 degrees F (230 degrees C). Bake for 10 minutes,
then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 35 to 45 minutes
longer. Do not over bake! Serve warm or cold.

Pie Crust (Two-crust pie)

2 1/2 C. all-purpose flour

2/3 C. (1 1/2 sticks or 6 oz.) unsalted butter or Crisco shortening, very-cold, cut into small cubes.
1/2t. salt, 1 1/2 T. sugar
½ C. ice water + 2-3 T.

(use 2 C. flour, 2/3 C. shortening, ½ C or less iced water for a thinner crust.)

Mix flour, sugar and salt. Scatter the butter pieces over the flour. Mix until the mixture resembles a
coarse meal. Add the ice water and combine with chopsticks. Quickly gather the dough into a ball,
divide the dough in half, and flatten into a 4-inch-wide disk. Wrap in plastic wrap, and refrigerate at
least 30 minutes. Makes for 2 single crusts or one double crust.
( Use 1 1/3 C. flour, ½ C. Crisco shortening , and ½ t. salt, ½ T. sugar , 3 T. ice water for single crust.)