Good morning and a very happy Friday!!

We are back on track after a long period of “vacation”. I honestly wanted to bake a pie, not sure what kind but then I ran out of time and happen to make apple pie, just because I had the ingredients at home. It’s the second time I bake one and the very first time I make the crust myself. So here we go!

For double crust: 

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening
• 6-7 tablespoons cold water

Or instead of making it you can perfectly use pre made pie crust, but let me tell you, homemade crust tastes way better! (just my honest opinion).

Directions:

1. In mixing bowl stir together flour and salt. 
2. Cut in shortening till pieces are the size of small peas or just very small. 
3. Sprinkle 1 tablespoon of the water over part of the mixture, gently toss with a fork.  Push to the side of bowl.  Repeat till all is moistened. 
4. Form dough into a ball.  Divide dough in half. 
5. Roll out one half of dough.  On a lightly floured surface, flatten dough with hands. I found it easier to place the dough between 2 sheets of parchment paper.  Roll dough from center to edge, forming a circle about 12 inches in diameter.  Sprinkle a little flour over the flat dough and the wrap it around rolling-pin.  Unroll onto a 9-inch pie plate.  
   

   
6. Fill with apple mixture. 
7. Roll out remaining dough for top crust. you can just place it as a whole piece or cut figures you would like (strips, leaves, etc..) I tried to make some leaves.
8. Place top crust over filling, trim to ½ inch beyond edge of pie plate. Fold extra pastry under bottom crust.  Make a fluted, rope-shaped or scalloped edge.  Cut slits in top for escape of steam.

For Apple filling:

• 6 cups peeled, sliced apples*
• 1 cup sugar
• 2 tablespoons flour
• ½ to 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• Dash ground nutmeg
• 1 tablespoon butter

Directions:

1. Combine all dry ingredients: sugar, flour, cinnamon and nutmeg. 
2. Sprinkle lemon juice over apples. 
3. Add sugar mixture to the sliced apples and toss to coat fruit. 
4. Fill a pastry-lined 9-inch pie plate with apple mixture, dot with butter. 
5. Place top crust over filling. Seal and flute edge. Sprinkle some sugar on top of pastry. 
6. Cover the outer edge of the pie crust with foil.  Bake 375°F / 180C for 25 minutes, remove foil, and bake another 20-25 minutes or till golden.
7. Cool.

*I googled which were the best apples for a firm apple pie (I got about 255,000,000 results) but most of the ones I opened, which were like four on the very first page, mentioned the Jonathans, honey crisps, granny smith apples, among others. So I happened to have just some regular (because I don’t know exactly which) green apples at home, so I used them. Another important thing to mention is that you should try to slice your apples as thin as possible, because the it will be nicer when its ready, cleaner to eat and will stack better (I cut bigger pieces this time but I know it was not the best).

 

Hope  you like it! I tasted really good! I love the cinnamon and apple together, so I actually added a little more! Have a great weekend!

Remember to include fruits and vegetables in your daily diet. Stay hydrated and active!