Thursday, November 25, 2010

Eat Lots of Turkey...

And Happy Thanksgiving!

Traditional Apple Pie

For Pie:
6 cups sliced apples (I kept the skins on and used granny smith and golden delicious)
1 tbsp. lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Dash ground cloves

For Crust: 
2 1/4 cups all-purpose flour
3/4 tsp. salt
2/3 cup shortening
~6-8 tbsp. cold water

For Pie:
Preheat oven to 375F.
In a large mixing bowl, toss apples with lemon juice. 
Combine sugars, flour, and spices together in medium sized bowl.
Add to apples and toss until coated; Set aside.
Prepare pastry dough (see below); Divide dough in half and roll out into a 12-inch circle on a lightly floured surface.
Using a rolling pin, wrap dough around pin and unroll into 9-inch pie plate.
Add apple mixture to pie plate.
Take second ball of dough, roll out to 12-inch circle and using a pizza cutter, cut 8 equal strips. 
Lattice on top of apple mixture.
To prevent overbrowning, cover edge of pie with foil.  Bake for 25 minutes, remove foil, then bake for another 20-25 minutes (until top and edges are golden brown).

For Pie Crust:
Stir together flour and salt.
Using a pastry blender, cut in shortening until pea sized.
Add cold water 1 tbsp. at a time and use a fork to work mixture into dough (it takes about 6-8 tbsp. of water to form dough).

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