What’s more American than Apple Pie? With Thanksgiving right behind us and Pearl Harbor Remembrance Day coming up I thought I would try my hand at my first ever homemade apple pie. Okay, okay I didn’t make it because of the holidays, but it was so worth it. I got this recipe online from a woman who won two blue ribbons for it at her county fair. It is the most scrumptious apple pie I’ve ever tasted.
2 cups flour, plus more for rolling dough
1 teaspoon table salt
1 cup shortening
¼ cup ice cold water
¾ cup sugar
1 teaspoon ground cinnamon
2 tablespoons flour
6 to 8 medium-tart apples (like Cortland and Empire), peeled, cored, and sliced into ¼-inch thick pieces
1. Preheat oven to 425F. In a medium bowl, combine flour and salt and whisk together. Add shortening to flour mixture, and cut in using a pastry blender. When the flour is absorbed into the shortening, drizzle water over the mixture and roll the dough into a ball.
2. In a small bowl, combine sugar, cinnamon and flour, and whisk together.
3. Lightly flour a clean work surface and a rolling pin. Split dough in half, and roll each half into a flat round that is large enough to generously cover a 9-inch pie pan. Roll one round onto the rolling pin and unroll into the pie plate. Gently press dough into place. Peel excess dough off the sides.
4. Spoon about ¼ of the sugar mixture directly on top of the bottom crust. Layer 1/3 of the apples on top of the sugar, and repeat until you have 3 layers of apples, finishing with the sugar mixture. The apples will be higher than the pie dish. Be sure to reserve at least 2 tablespoons of sugar mixture for the top crust.
5. Lay top crust on top of apples, remove excess crust, and pinch the two layers of crust together with your fingers. Sprinkle remaining sugar over the top crust. Place pie in preheated oven, and cook for 20 minutes. Reduce heat to 350F and cook until pie is golden, about 30 to 40 minutes more.