Apple Pie Tutorial

This is my apple pie. I grew up watching my dad make apple and pear pies. Now we argue which one of us makes the better pie. We had a competition one year...I won. Here is the photo gallery of how I make my pies. One huge help is my apple corer. You can pick it up at Williams-Sonoma for about $25. It is great for quick kids snacks and I think you can use it on potatoes too...I never have, but I think you can. There are other brands out there (like one from Pampered Chef). They are junk. Get this one. It is the best. Scroll down for the recipe for this pie. I use the basic pie recipe from the classic Betty Crocker cookbook.


























Apple Pie
6 cups sliced peeled cooking apples (I use Granny Smith)
1 TB lemon juice (I skip this when I don't have it. It prevents browning, but once I mix my apples they don't brown)
3/4 cup sugar
2 TB flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg.

Crust
2 cups all purpose flour
2/3 cup shortening
6-7 TB cold water

Mix flour and shortening til you have pea size pieces of dough. Add water gradually and work through til dough comes together. Form into a nice rounded ball. Separate into halves for the bottom and top of pie. Roll out onto lightly floured surface. (I use my Demarle mat)

Place rolled crust into bottom of pie plate. Cut off excess. Fill with pie filling. Place top crust ad cut off excess. Pinch sides all around the edge of pie. Cut slits in the top to vent. Brush egg wash on top (I egg white and 1 Tb. milk mixed) and sprinkle with sugar.

TO keep the edge of crust from burning I use the crust protector ring, but you can use aluminum foil. Just cut a hole in the center and place the foil around the edge of pie. Make sure to spray it with oil first so that it is easy to remove.

Bake at 375 for 30 minutes. Remove foil or ring. Bake for 25-30 minutes more. Let cool and enjoy.