Recipe: Apple Pie

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 It's that time of year again.  The pie crust recipe may change a bit but the need for this apple peeler never will!   It is an invaluable tool when making any recipe requiring sliced apples.

Perfect Pie Crust

2  cups flour

pinch of salt

3 tbsp. sugar

8 tbsp. butter (1 stick) cut up

1/4 cup vegetable shortening (Crisco)

1 egg

ice water

1/2 tsp. vinegar

In a food processor put flour, salt and sugar - Pulse- Add butter and crisco. 

Pulse until crumbly.

Add all but 2 tbsps. of beaten egg plus enough ice water to make 1/2 cup plus the vinegar.  Pulse.

Pastry forms clumps but remove from processor before it forms a ball.

Knead into a ball and flatten into a disc shape.  

Wrap in plastic wrap and chill for 20 mins.  

Rolls out nicely between extra large pieces of plastic wrap.  Reapply flour under and over dough as needed while rolling.  

APPLE PIE 

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
4 tbsps. flour
1 tsp. cinnamon
1 tsp. nutmeg
dash of salt
8-10 cups thinly sliced, pared tart cooking apples
2 tbsps. butter

Directions:
Combine sugars, flour, salt, cinnamon and nutmeg in a small bowl.   Mix well.

Add to apples in a large bowl, tossing lightly to combine.

Roll out one half of a two pastry crust into an 11" circle and fit into a 9" pie plate. (Rolling out between floured plastic wrap works well.   Peel off top sheet of plastic, use bottom sheet to help fit dough into pie plate before removing it at well.)

Turn apples into the pastry-lined pie plate, mounding high in the center; dot with butter broken into small pieces. 

Roll out remaining pastry into an 11" circle.   Place on top of apples.   Crimp edges after folding edge of top crust under bottom crust.   Make several slits near the center for stream vents.   

Brush the top of the pie with some of the remaining egg liquid from dough.   

If desired, roll out any remaining dough from trimming and use cookie cutters to cut out decorative shapes for the top of the pie.   Brush these with egg wash as well.   
Place pie on a cookie sheet to catch any juices. If edges begin to brown, cover them with strips of foil during baking time.
Bake pie at 425' for approximately 45 mins. or until apples are tender and crust is golden-brown.   
Cool partially on a wire rack and serve warm.  
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