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Old-Fashion Apple Pie with All Butter Crust
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There are times when a ready pie crust will do but Thanksgiving is special so why not try making your own pie crust… it's not as difficult as you may think.
1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water
Makes 1 9-inch pie crust
Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition. Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.
Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with dough and chill until ready to use. Reserve remaining dough to top pie crust.
Apple Pie Filling
8 cups peeled and sliced granny smith apples (or other tart apples)
2 tablespoons all purpose flour
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
Dash of salt
2 teaspoons fresh lemon juice
2 tablespoons butter
1 egg yolk
1 tablespoon water
Preheat oven to 375F.
In a large bowl combine apple slices, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Place mixture into pie crust.
On a lightly floured surface roll remaining pastry dough and cut into strips. Place strips on top of apple pie making a crisscross pattern. Mix the egg yolk and water in a small bowl and lightly brush the top of the pie. Bake for approximately 45 minutes. Serve warm topped with whipped cream.
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