Eatables - Apple Pie

One of the things that I absolutely have to do every fall is to make at least one apple pie. This is actually the second apple pie that I have made this fall. The first was a caramel apple pie, and the crust was amazing. From start to finish, it went together effortlessly and the end result was delicious. Unfortunately, the crust on this pie wasn't quite as good.



You can see it a bit in this photo here, but the crust was pretty thick. I had a difficult time rolling out the dough. It kept sticking to the rolling mat and/or the rolling pin. Overall though, it was a decent pie. The apples had a good flavor and density. I'm already planning making another!

Recipe after the jump.

Betty Crocker's Pastry for Pies and Tarts
9in. Two-Crust Pie

2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4-6 tablespoons cold water

1. In medium bowl, mix flour and salt. Cut in shortening, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.

2. Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface.

3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2in. larger than upside-down 9in pie plate. Roll pastry loosely and transfer to pie plate. Unroll pastry and ease into pie plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Betty Crocker's Apple Pie

1/2 cup sugar
1/4 cup flour
3/4 tablespoon cinnamon
1/4 teaspoon nutmeg (I substitute an additional 1/4 tsp cinnamon)
Dash of salt
6 cups thinly sliced peeled tart apples (I use Jonathan)
2 tablespoons firm butter or margarine
2 teaspoons water
1 tablespoon sugar

1. Heat oven to 425 degrees F. Make pastry.

2. In large bowl, mix 1/2 cup sugar, the flour, cinnamon, nutmeg, and salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces. Sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute.

3. Sprinkle top crust with sugar and cinnamon. Cover edge with 2-3 in. strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

4. Bake 40-50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack for at least 2 hours.