We had a plethora of apples and the bunch we picked last weekend were going to go to waste so I made my dad an Apple Pie. As my second pie, it is much prettier than last weekends! And the recipe is a bit different too.
APPLE PIE!
Crust:
- 2 1/2 Cups AP Flour
- 1 Stick Salted Butter (like Earth Balance)
- 1/2 (just under) Cup Crisco
- 1 TSP Cinnamon
- 1 TSP Salt
- 8 TBSP Ice Cold Water
Combine Flour, Salt, & Cinnamon. Cut cold Butter & Crisco into flour mixture until small crumbles. Add water and stir with wooden spoon to bring together. Divide Dough into 2 separate balls, one slightly larger than the other. On flat, dry surface generously floured, roll out larger ball of dough. Press into bottom of 9in pie pan. Roll out other dough ball into circular shape with a diameter slightly larger than 9 inches. Once filled with apple mixture, top with second layer of dough.
Filling:
- 6 Cups of Apple Slices (honeycrisp, golden delicious)
- Juice of One Lemon
- 1 1/2 TSP Cinnamon
- 1/3 Cup Flour
- 2/3 Cup Light Brown Sugar
- 1/4 TSP Salt
- 2 TBSP Butter (EB)
Peel & Core Apples. Slice in thin slivers and 1/2 depending on size of apple. Squeeze Lemon Juice on top of apple slices and coat. Toss Apples with Brown Sugar, Flour, Cinnamon, and Salt. Pour into pie pan on top of bottom crust. Cut butter into pieces and place around top of filling. Cover pie filling with top layer of crust. Slice little Xs in top to vent.
Bake in 425 Degree oven for about 40 minutes.
pumpkinhoney.com 
One can never have too much apple pie!