Reported and Photographed by Rachel Pollard
Fall is here, meaning time for apple picking! This recipe comes from St. Louis, but the apples came straight from New York State. There is nothing like a homemade pie to please guests and leave your kitchen smelling scrumptious.
Ingredients
Crust:
¾ cup crisco
2 cups flour
½ tsp salt
¼ c cold water
for a flaky, puffy crust add 1 tbs vinegar
Filling:
7 granny smith apples, peeled and cut into the same dimensions (for even cooking)
1 cup sugar
1 tbsp flour
1 tsp cinnamon
Directions
Preheat Oven to 350°F
Crust:
Mix the ingredients in a big bowl with a fork until it turns to a grainy consistency (Dont over-work the dough)
Add a splash (“one, two”) of ice cold water.
It should come together, smoother, softer.
Add more water if it’s still floury, but not too much as it will turn sticky.
Place it in a plastic bag, press into a ball and allow the dough to rest in the refrigerator for about 20 minutes
Meanwhile:
Combine apple pieces, sugar, flour and cinnamon in a bowl. Stir until sugar is evenly stuck to the apples
When the dough has finished refrigeration:
Spread a sheet of plastic wrap onto the counterand cut half of the dough ball onto the wrap.
Place a second sheet of plastic and carefully roll it onto the rolling pin, then unroll it over a 9 inch pie dish
Place all the filling in the dough shell and cover another sheet of dough for the top crust.
Pinch the top and bottom sheets together, old-school.
Cut a vent on the top of the pie dough to release steam during baking.
(For an extra yum, put a drizzle of melted butter on the covered pie and sprinkle with brown sugar)
Bake for 50 minutes, or until desired browning of the crust
