Directions: |
Directions:Pie Crust:
Warm the butter in the microwave until it is soft, but not
melted. Mix all-purpose flour, salt, and sugar in a large bowl.
Then cut in butter, shortening, and 6 to 8 tablespoons ice
water using the dough blender or fork. Wrap your pie crust in
plastic wrap. Then place in refrigerator for 20 or more
minutes, while you make the pie filling.
Pie Filling:
Peel and slice your apples. Then soak them in water with a
tablespoon of lemon juice. This will prevent the first apples cut
from turning brown. Mix in large mixing bowl mix sugar, flour,
cinnamon, salt, and vinegar. Now, drain the water off of the
apples and mix them with the spices.
Putting it all together:
Now that your pie crust has had plenty of time to cool, divide it
into two, equal halves. Roll one of the balls of pie crust out
until it is around 1/8th of an inch thick. Once you have rolled
out the dough, wrap it around the rolling pin and unroll it onto
your pie pan. Once you have shaped it to fit the inside of the
pan, take a fork and poke holes in the bottom of the crust.
This will let the steam out as the pie bakes. Next dump all of
the apples in the pie. Place about 4 chunks of butter on top of
apple filling. This will give the filling rich flavor. Roll out the
remaining pie dough and place it on top. After that form the
edge of pie crust by creating a pattern around the edge using
the back of a knife. Hint: Poking holes in the top of a pie
usually keeps it from overflowing, but I find that this pie does
better without them.
Baking Apple Pie:
Cut long strips of tinfoil and place them around the edge of the
pie. This will prevent the crust's edge from burning while it
bakes. You will want to take the tinfoil off about ten minutes
before the pie is done. This way, the apple pie will have a
golden brown edge. Another tip for a glossy effect is to brush
a small portion of egg white on top of the crust when you
remove the tinfoil. Bake your pie at 400 degrees for 50-60
minutes. Remove from your oven and let cool before eating.
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