I bought way too many apples the other day (bc I fall for the cuteness of those little bags that are loaded down w/apples at the grocery store), and have decided to make an impromptu apple pie.  Nothin’ wrong w/that! 😉

Anyway, I use a recipe from Better Homes and Gardens, from a cookbook that I got as a wedding gift.  I tried to look up “apple pie” or “apple pie recipe” on the Better Homes website, but…wow, they need a new site bc it’s sooo confusing!  My allegedly-simple search yielded results for all sorts of apple concoctions, none of which was a standard, classic apple pie!  Lots of tips on how to improve your pie-making experience, but no actual recipes for a regular ol’ pie!

So, I’ll include the recipe here, typed out from my cookbook:

Pastry for Double-Crust Pie

2 c. all-purpose flour

2⁄3 c. shortening, chilled

1⁄2 t. salt

6 to 7 T. cold water

(I add in 2 T. of chilled butter, as well, just to make it taste better!)

1.  Stir together flour and salt.  Blend in shortening until pieces are pea-size.

2.  Sprinkle 1 T. of the water over part of the mix; gently toss w/fork.  Push moistened dough to the side, and repeat using 1 T. of water at a time, until the dough is moistened.  Divide dough in half, and form each half into a ball.

3.  On a lightly-floured surface, flatten 1 dough ball into a 12″ circle.

4.  To transfer pastry, wrap it around the rolling pin; unroll into a 9″ pie plate.  Add filling.

5.  Roll remaining dough into a circle about 12″, as well; cut slits to allow steam to escape.  Place remaining pastry over filling. Trim  1⁄2″ beyond the edge of the plate.  Fold top pastry under bottom pastry; crimp edge as desired.

I'm a sucker for these bags!

Off to get started on the crust- be back soon! 🙂

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The crust:

Pea-size bits

Rolled out and ready!

Now, the filling:

Apple Pie

6 c. thinly-sliced, peeled apples (about 2 1/2 lbs.)

1 T. lemon juice (optional)

3/4 c. sugar

2 T. all-purpose flour

1/2 t. cinnamon

1/8 t. nutmeg

(Starting at the point where your pastry is already rolled out into the pie pan)

*  Preheat oven to 375˚.

1.  If desired, sprinkle apples w/lemon juice.  In a large mixing bowl, stir together sugar, flour, cinnamon, and nutmeg.  Add apple slices, and gently toss until coated.

2.  Transfer apple mix to the pastry-lined pan.  Trim pastry.  Cut slits in the remaining pastry, and place over filling; seal.  Crimp edges as desired.

3.  To prevent overbrowning, cover edge of pie w/foil.  Bake in a 375-degree oven for 25 minutes.  Remove foil.  Bake for 25-30 minutes more, or until top is golden.  Cool on a wire rack.

Apple bits

Sugar 'n spiced apple bits

Into the pastry

Lid's on!

Sealed and decorated

Into the oven w/the edge-protector thingy

So, the pie’s in the oven, and it looks great!  Sometimes I feel like I don’t have enough dough, and it takes a bit to make it work, for the edges to come together, but this time it seemed to work out alright- I even had a teeny bit of dough leftover, and I used it to make little leaves for the top of the pie.

Now, just have to wait for the pie to cook!

Be back!

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It’s done!  And, my house smells fantastic now! 🙂

Yum!

Happy beginning-of-Autumn, everyone! 🙂

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