Directions: |
Directions:Pre-heat oven to 385º
For the filling, in a large glass bowl, mix the apples, sugar, cinnamon and lemon juice. Place the mixture into the refrigerator while you are making the pie crusts.
For the crusts, sift the flour and it in a large mixing bowl. Add the salt. Cut in the cold crisco with a pastry blender until it forms small pea-sixed crumbs. Using a fork, mix in a few tablespoons of ice water at a time, being careful to not drop the ice cubes in the mixture. Also, do not add more water than what is needed. Keep mixing and adding in a few tablespoons of ice water until the dough forms a large clump. Separate the large clump of dough into two balls. Keep one out and place the other in the refrigerator. You need to keep the ingredients cold at all times. Transfer the dough ball to a floured work surface, then gently roll out the dough. Be certain to maintain a circular shape at the desired size. I always roll mine out a couple of inches wider than the top rim of the pie plate.
Putting it all together:
Place the crust in the pie plate with the excess hanging over the edge of the pie plate. Place the filling mixture inside the pie plate. Place the six pieces of cold butter on top of the mixture. Place the pieces in a circular pattern. Add the last pie crust on top of the pie plate, covering the pie filling and butter. Holding the top crust and bottom overhanging crust together, use kitchen shears to trim the top curst and bottom crust to the same length, leaving about a 1/2 inch overhang. Then roll the top curst over so that it folds under the bottom curst on the outer edge. Crimp the crust as desired. Cut slits in the top of the crust, brush with milk, then sprinkle with 1/4 cup of sugar.
Bake for 15 minutes at 385º, then lower to 350º for 45 minutes.
Remove the pie from the oven and place on a trivet on the counter. Cover with aluminum foil. Cool completely before serving. |
This recipe for Grandma DeLong's Homemade Apple Pie is from