Apple Pie a la Mode

Did you ever have to take a home economics class in junior or senior high? I did. In both. And while I excelled at baking and managing my checkbook (go figure), I seriously failed at sewing. Tank top too small, shorts way too big. But I digress. Apple pie is what we are focusing on here, not the not so great junior high flashbacks.

One of the great things to come out of 7th grade was getting this apple pie recipe. Yes, when I was 12 years old I learned this recipe and have used it for all of my apple pies since. (Although you’ll be reading in a few posts that I am going to be sprucing it up from here on out.) It has a flaky crust and a not overly sweet apple filling, a winning combination! Enjoy!

Apple Pie

Crust:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons water


Filling:
1 cup sugar
1/3 cup flour
1 teaspoon cinnamon
8-9 Granny Smith apples

Core, peel, and slice apples. Mix in a large bowl with sugar, flour, and cinnamon. Set aside.

In a large bowl, mix flour and salt together with a fork. Add shortening and mix with a pastry cutter until dough forms balls. Add water 1 tablespoon at at time and mix with a fork until flaky. Pack into a ball, divide in half; roll out. Cut bottom crust and set in pan. Fill with apple filling.  Roll out other half of dough.

If making a one piece top crust: Cut top crust and lay over pie. Fold crust under and pinch together with bottom crust. Flute edge and cut slits in top crust.

If making a lattice top crust: Cut rolled out crust into strips. Lay strips over pie in alternating pattern. Pinch lattice strips together with bottom crust. Flute edges.

Bake on 400 degrees F for 15 minutes, then 350 degrees F for 30-40 minutes.

Makes one two-crust 9-inch pie

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