Classic Apple Pie

“Good apple pies are a considerable part of our domestic happiness.” -Jane Austen



Thanksgiving is my favorite time a year. Not only is there lots of baking to be done but its a chance for friends and family to get together around the table and eat a feast. The other day I got a chance to have thanksgiving part one with my college roommates, a Friendsgiving of sorts. I claimed the desert and the mashed potatoes.


The potatoes were okay, but the apple pie was great. I took this recipe from my mother’s recipe box which she got from her own mother. It’s a recipe that is tested to be delicious and is my favorite apple pie. The spices, the crust, the flavor of a chunk of Granny Smith apple make this pie one of my personal favorites.





A couple of things to think about when making this pie. It is important to chill your crusts first so that the crust will be flaky and crisp. It is also important that you roll out your crusts to be longer than 9in to fit in your pie pan. The bottom will need length to go over the sides, and the top crust will need to be sealed and be crimped along the edges.





After taking the time making your own crust and having it rest in the fridge the filling takes no time at all to make. This very simple one-two-three step recipe will be a breeze to make the day before or on Thanksgiving day.





Ingredients for pie crust

½ cup of vegetable shortening

1 cup of flour

½ teaspoon of salt

2-4 Tablespoons cold water

Ingredients for Apple Pie Filling

6 cups of sliced Granny Smith apples

¾ cup of sugar

¼ cup of brown sugar

¼ teaspoon nutmeg

¼ teaspoon ground cloves

¼ teaspoon of ground cinnamon

¼ teaspoon ginger

1 Tablespoon of lemon juice

¼ teaspoon of salt

2 Tablespoon butter (for the top of the filling)


Steps

Combine shortening, flour, and salt until pea-size balls form

Gradually add water, a small amount at a time, until large ball forms.

Divide dough into two and roll out two disks to fit 9in pan. (Note: do not over roll or crust will be tough)

Set in fridge for at least 30 minutes

While crust is setting combine apples, sugar, flour, spices, lemon juice, and salt in a large bowl.

Mix well, then once the crust has chilled fill the bottom with the filling.

Dot with the butter.

Cover the top with the crust and put slits

Bake at 400 degrees for 45 minutes to 1 hour

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