Brittany's Made From Scratch Apple Pie

When I first moved off for college, I could barely boil water, or run a microwave. Like I have said that all changed when I met my husband. I was told the way to a mans heart is through his stomach. I learned fast, because I was completely falling heads over heels for him. I will admit there were lots of meals I don't know how my husband choked them down, but with a little practice I was perfecting my dishes in no time. I took a fond grip on baking. It came to me with ease.

At this time, we were living in my husbands great grandmothers house. My husbands family thought that being in and baking in her kitchen was why my meals and baked goods came out so delicious. I believe this to, but I believe a lot of it has to do with luck. The main item I came pretty prone to making was Apple Pie. The first pie I ever made I mixed a recipe of my husbands great grandma and a recipe I had found off the Internet. It turns out it was a pretty good mix. Over the years this pie has been my go to item for family dinners, and gifts.

So without further Ado here is my recipe:

Made From Scratch Pie Crust

Ingredients

5 heaping Tablespoons Crisco

1 stick of butter; cut and cubed

2/3 cup of granulated sugar

3 cups of flour

1 teaspoon baking powder

1 teaspoon cinnamon

Approx. 1 cup of cold water

Beat together Crisco, butter, baking powder, flour, and cinnamon until butter and Crisco is incorporated and well mixed in a mixing bowl (I use the bread hook on my kitchen aid for this).

Gradually add water until dough is soft but not sticky.

Divide dough into two equal balls. Place a handful of flour into a plastic gallon Ziploc bag. Place both balls into bag. Refrigerate for at least 30 minutes or until easy to handle.

Apple Pie Filling Ingredients

8 medium sized apples, I use Gala or Fuji, peeled and cored

3/4 cup granulated sugar

1/4 cup brown sugar

1/4 flour

1 teaspoon nutmeg

2 teaspoons cinnamon

Meanwhile while dough is chilling, peel and core apples. Slice apples in half and then cut into pieces. Place apples in a large bowl (I like to use a bowl with a lid). Cover apples with both sugars, flour, and spices. I then place the lid on and shale the ingredients until apples are well covered. I like to let the mixture sit for at least 20 minutes to let the juices come off the apples to help coat them with the ingredients.

Place a handful of flour on your surface. Take one ball of dough and roll out until you reach the size of your pie dish. I like to then roll the dough back onto the rolling pen lifting it up and rolling it back out onto the dish. I like to sprinkle a small amount of sugar and cinnamon on top of the crust after it is placed in the dish.

Layer apples in the pie dish. Roll out other ball of dough to equal size of the first one you rolled out. Using a noodle cutter or if you have a pie crust cutter cut small strips, laying them on top of the pie, alternating horizontally and vertically. Once pie is covered remove excess dough and pinch edge of pie. Take small cubes of butter and place in between the lattice work. I usually use about 2 tablespoons cubed.

If you don't have a pie crust ring cover, take aluminum foil and wrap around the edge of the pie to keep the edge of the crust from burning.

Place in the oven at 350 degrees for about 50 minutes or until crust browns and pie is bubbling in the middle. Remove the foil 20 minutes before taking it out of the oven to allow the edge to brown but not burn.