Apple Pie

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Crust: In a mixing bowl combine flour and salt. Add the butter and shortening.  Start by cutting the butter and shortening into the flour with a pastry cutter.  Do this until the flour resembles a fine meal.  Slowly add the ice cold water, a few tablespoons at a time.  Begin by cutting in the water and then switch to using your hand. Continue adding water and folding the dough with hands until it is a firm consistency.   Filling: Begin by peeling the apples. Then slice the apples into thin slices. Place the apple slices into a large mixing bowl. To the apple slices add the brown sugar, granulated sugar, cinnamon, and vanilla. Mix this well making sure all apples are coated. Set apples aside. Divide the pie dough into two pieces. Roll out the first piece large enough to fit a 9" pie plate with about an inch extra all the way around. Fold dough in half and slide into pie plate. Flip the folded dough open and make sure the dough fits all the way around.  At this point add the apples to the pie plate. Make sure that the apples are well compacted and mounded at the top.  Additionally, any juice in the bottom of the apple bowl should be drizzled over the apples in the crust.  Add a couple of tablespoons of butter to the top of the apples.  Roll out the second ball of dough slightly larger than the first. Again fold in half and place over the apples. Open the dough up to cover the entire pie.  Crimp the edges well. Cook in a 425 degree oven for 15 minutes and then reduce heat to 350 degrees for about 1 hour or until apples are soft.  The best apples to use are Fuji or Granny Smith.