So here's my trusty recipe for Perfect Apple Pie, straight from my Better Homes and Gardens cookbook. I always make my own crust and the recipe comes from the same cookbook, although I made a few changes. It's easy to roll out and bakes flaky every time!
Preheat oven to 400-F
Filling
6 to 8 apples, peeled and thinly sliced (6 cups)
3/4 - 1 cup sugar (less if using sweeter apples)
2 TB flour
1 tsp cinnamon
2 TB butter
Pastry for 2-crust 9-inch pie
Combine sugar, flour, cinnamon, and a dash of salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Roll out your top crust large enough to overlap the edges of pie plate. Place on top of pie filling. Tuck top crust under edge of lower crust. Crimp with a fork or flute with your fingers. Prick top of crust with a fork or make decorative slices with a knife to vent steam. Sprinkle with sugar.
To prevent the edges from getting too brown, fold strips of foil around the rim of the crust. You can also buy pre-made crust protectors that work really well.
Bake at 400-F for 50 minutes or until crust is golden. Serve warm or cold with whipped cream or vanilla ice cream. The longer it cools, the firmer the apple filling gets.
Plain Pastry
For two 8, 9 or 10-inch crusts
2 cups flour
1 tsp salt (I use 1/2 tsp)
2/3 cup shortening (I mix butter and shortening)
5 - 7 TB cold water
In a large bowl, whisk together flour and salt. Cut the shortening in with a pastry cutter til crumbly. Add 4 TB water and toss with a fork. Add more water 1 TB at a time until it forms a ball. Divide dough in half. Roll into two large enough circles to fit your pie tin.
Happy Baking!
