Pie Filling Ingredients

• 1 c. macintosh apples
  
• 3 c. granny smith apples, green
  
• 1 c. red delicious apples
  
• 1/2 cup sugar
  
• 1 tsp Cinnamon
  
• 1/8 tsp Nutmeg
  
• 2 tbs Lemon juice, fresh
  
• 1/2 tsp. lemon rind
  
• 1/4 tsp. kosher salt
  
• 3 tbs cornstarch
• 3 tbs butter cut into small chunks
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Pie Filling Instructions

A homemade butter crust does the trick for pie crust. The pie crust that I have listed below, is just the one of the very best crusts. It is buttery, flaky and easy to make. Make your pie crust first, then refrigerate for approx. 1 hr. before rolling out. Roll 1/2 of the dough on a floured surface, starting with a small ball and rolling from the center out, turning 1/4 of a turn until you reach the roundness of your pie plate. The dough should be approx. 2 -3 in. larger than the 9 in. pie plate. Set aside and proceed to make the pie filling.

Preheat oven at 350 degrees.

Slice apples about 1/4 inch thick. Place apples in large bowl. In a separete bowl add sugar,cinnamon, nutmeg, cornstartch, salt, lemon rind and lemon juice. Mix all ingredients and pour into bowl of sliced apples. Pour apple mixture into 9 in. pie pan. Cut small chunks of butter and place on the apple mixture. Rollout out pie the other half of the pie crust the same way you did the first pie crust. Place on top of apple pie, crimp edges with fork or your fingers. Place 5 slits in crust on top of pie. Brush pie with egg wash before baking (see below). Place foil on edges of crust the last 15 minutes of baking time. Bake for 50-55 minutes at 350. Questions about this recipe? Email

Ice cream is great with this pie, I assure you that you will not even need it.

Buttery & Flaky Pie Crust Ingredients

• 2 cups (King Authur unbromated all porpose flour)
• 1/2 cup crisco Shortening
• 1/2 Cup Butter (1 stick very cold butter)
• 2 tbs sugar
  
• 1/2 tsp kosher salt
• 6 - 8 tbs ice water(start at 6, add more if needed)
  
• 1 Egg mixed with 1 tablespoon of water (Egg wash on pie crust before baking)
• Sprinkle sugar lightly over the entire crust after the egg wash _________________________________

Buttery & Flaky Pie Crust Baking Instructions

In a medium size bowl mix flour, sugar and salt together. Add pea size butter chunks and mix with a pastry cutter until all the butter is coated. Add shortening in and continue to use the pastry cutter until all shortening is mixed. Add the ice cold water in, mix until dough forms. Wrap dough ball in wax paper and place into the refrigerate until cold, about 1 hour. Roll very cold dough on a floured surface making a complete circle about 12 inches round. Place in a 9 inch pie dish. After pouring the filling into crust, continue to roll the second cold pie crust the same way. Crimp edges and slit top, as instructed above. Do you have any questions about this recipe? Email

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