7. Apple Pieeeee.

Classic Apple Pie

This recipe makes one 9-inch pie with two pie crusts.

Ingredients:

Pie Crust:

2 cups of all-purpose flour
1 cup of shortening
1/2 cup of cold water
3.5 large granny smith apples* peeled and cut into small pieces
1/2 cup sugar1 tablespoon butter or margarine, diced
1/4 cup all-purpose flour
1/4 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
Little bit of milk
Pinch of sugar

Pre-heat oven to 425 degrees F. Use a medium bowl to make the two pie crusts. First add 1 cup of flour to bowl and 1/2 cup of shortening. Cut into the flour until it becomes 'flaky.' Add the rest of the flour and shortening to bowl and repeat step above. Add water and mix until everything comes together. Put in refrigerator for ten minutes before rolling out. After rolling out crust, lay in pie plate, about 1/2 inch hanging over edge. Fold edge over rim of plate.In another medium sized bowl, stir together the sugar, flour, nutmeg and cinnamon. Add the apples and toss it together, making sure it's coated pretty evenly. Spoon the mixture into the prepared pie plate. Take the diced butter and sprinkle over the top of mixture. Next, create your top pie crust by repeating step one or by creating a lattice top. Next brush a light coating of milk over the top crust and sprinkle with a pinch of sugar.
Bake 25-30 minutes or until crust is brown and insides are bubbly.
Cool for five minutes before serving.

Serve with whipped cream or vanilla ice cream.

Makes 8-10 servings.

*For any apple pie recipe, I never suggest using any other kind of apple other than a granny smith. It's sour taste seems to be the perfect companion to all the cinnamon and sugar put into the pie. You can use any other bitter tasting apple, I would not recommend using a sweet one. It seems to be too much on the palette in the end.