9 inch pie
Pie Filling
- 6 small Macintosh apples
- ¾ cup of sugar
- ¼
cup of flour
- ½
stick of butter
- a
bit of salt
-
a small amount of vanilla extract
-
as much cinnamon as you want
Pie
Crust
-
2 cups of flour
-
1 teaspoon of salt
- ¾
cup of Cristco
-
6 tablespoons of water
First thing: Heat
oven at 400 degrees.
Filing
-
Peel apples. A peeler is the easiest/safest way to accomplish this but a knife also
gets the job done.
-
Cut the apples. Fastest way is with a manual apple-slicer where you place the
ring in the middle around the apple core and then push down.
- Place
all the apple pieces in a bowl that's big enough to stir them around in without overflowing.
-
Cut the apple pieces. The slicer will leave you with big chunks – cut those in
half.
- Pour (in any order) the sugar, flour, salt, cinnamon, vanilla, and drop in the butter.
* I loveee cinnamon so I pour in a lot. Even when I'm done pouring, I add more. If you enjoy this spice, I suggest you
get shaker-happy as well. *
- Mix everything with a spoon until all the apple pieces are
covered with brown goo. (Make sure you break down and spread out all the butter.)
Crust
-
Pour the flour and salt into a mixing bowl.
(If you don't have a mixer or prefer the manual method, no biggie – just stir everything.)
-
Set the mixer at a medium speed and add in the Crisco chunk by chunk.
-
The flour will start clumping in little balls. Turn the mixer off and mix the
flour with your hand so that all of it is moistened with Crisco.
- Set
the mixer at a low speed and add the water slowly, pouring it in different
spots so that all the dough is wet asap.
- Turn the mixer off when most of the dough has balled up. Clump the rest of the
dough together by hand.
-
Break the dough ball in half.
-
Dust flour all over a large piece of wax paper and place one of the dough balls
on the paper.
-
Dust the dough ball with flour and put another large piece of wax paper on top.
-
Flatten the dough with a rolling pin until it’s big enough to cover the bottom
and edges of the pie plate. (I use a glass one.)
- Remove the dough from the wax paper and place it in the pie plate.
Pour
the filling in the pie plate/on top of the bottom-crust. Spread it so that it is level to the top of pie plate (meaning don't let it sit in a massive tall mound).
-
Repeat the dough-flattening procedure. Make sure the second ball of dough
becomes expansive enough to cover the pie and tuck into the edges of the bottom-crust.
-
Make slits in the middle of the top-crust with a knife, like 5 of them. (The
insides need to breathe while baking.)
- Pinch
and roll the edges of the top-crust and bottom-crust together.
-
Press down the dough around the whole pie with a fork.
-
Cover the edges of the pie with aluminum foil (to prevent burning the crust).
Bake for 30-35 minutes. (Time varies depending on the power of your oven. It also depends on how crispy you want the pie. I like soft crust so I proclaim the pie to be done when the crust is golden in the middle. More brown means more crunch.)
Pie 1 - for me
Pie 2 - for the fam
* My pies always have uneven lumpy crusts. I don't see the need for precision when it comes to pie. No matter the presentation, they taste amazing! *
(all photo cred to me)
