Bub's Apple Pie

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Pre-Notes

This makes a regular sized pie, not a deep dish pie!

If you prefer, you can blend the dough with a pastry cutter or two knives instead of a food processor, the way Bub did!

Ingredients

Pie Crust/Plain Pastry

1. 2 c flour
2. 1 t salt
3. 3/4 c Crisco shortening
4. 6 to 8 T ice water

Apple Pie

5. 3 c granny smith apples, about 4 apples, 1 1/4 lbs
6. 3/4 c sugar
7. juice of 1/2 lemon
8. 2 T flour
9. 1/4 t cinnamon, plus more for sprinkling
10. 1 T butter

Instructions

Pie Crust

1. Add flour and salt to food processor, pulse to mix.
2. Add shortening, pulse several times to lightly mix the ingredients.
3. With motor running, add ice water, just until dought starts to form a ball.
4. Gather the dough into a ball with your hands, divided into 2 sections, wrap and chill for 3 hours.

Apple Pie

1. Preheat oven to 425°F.
2. While dough is chilling, peel, core and slice apples. and place in medium bowl.
3. Add sugar, lemon juice, flour, and cinnamon, mix to combine.
4. Allow apples to stand while rolling the dough.
5. Roll 1 piece of dough on a floured surface, line pie pan and cut off edge.
6. Add apples, dot with butter, and sprinkle with additional cinnamon.
7. Roll remaining dough.
8. Moisten edge of lower pie crust with water to perfectly seal with top dough.
9. Lower top crust onto pie, allow top crust to overlap the lower crust 1/2 inch, cut even.
10. Crimp edges, and prick top crust with fork to allow steam to escape.
11. Bake 40 to 50 minutes until golden brown.
12. You may need to cover edges of pie crust with aluminum foil, if they are getting too browned.
13. Cool, then serve.

Picture of Recipe