Auntie’s Apple Pie

My children have tons of “aunties”. It takes a village to raise a child and our village is huge – online and off. Sometimes we get blessed, out of the blue, with a new pair of shoes or a dress or a new toy. Or just good old love. And I can’t just say ‘thank you’; I have to accompany the sentiment with some homemade food 🙂

So I call this “Auntie’s Apple Pie” because I regularly bake it as a thank you.

Pie Crust:

  • 2 1/4 cups all-purpose flour
  • 2 Tbs butter
  • 1/2 cup butter flavored shortening
  • 3/4 tsp salt
  • 2 Tbs sugar
  • 1/4 cup ice cold water
  1. Add all ingredients, except water, to a bowl. Use your hands, a fork, or a pastry blender to crumble the mixture. 
  2. Add water one tablespoon at a time, tossing with your fork or blender between each. 
  3. Form a ball with the pastry. Wrap tightly in plastic wrap. Refrigerate for at least an hour. 
  4. Slice dough in half – one for the bottom crust and one for the top. 
  5. Roll while cold on a lightly floured surface with a floured rolling pin. Be sure to roll an inch wider than your pie dish to form the crust. 

Filling:

  • 7 Granny Smith Apples
  • juice of 1/2 lemon
  • 1 cup sugar + 1 Tbs
  • 2 Tbs all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 Tbs milk
  1. Peel and thinly slice apples. Drizzle with lemon juice and toss.   
  2. Add remaining ingredients and toss, reserving 1 Tbs sugar and 1 Tbs milk for later.   
  3. Add filling to pie dish. 
  4. Roll out your upper crust and seal on top by crimping both crust edges together.   
  5. Use your reserved 1 Tbs milk to brush over the crust. Sprinkle crust with remaining 1 Tbs sugar. 
  6. Cover pie crust edges with foil to prevent burning. Bake at 375° for 1 hour, removing foil after 40 minutes. Allow at least one hour for pie to cool and set before cutting, otherwise the filling will be runny.   

If you feel like making it more special and personal, try making mini individual pies using the same recipe, just smaller 🙂 These mini pans are from Pampered Chef. I butter them first then the pies pop right out when cool. 

    

Store- bought crust works just as fine and the pie will be beautiful with or without a lattice crust 😉

    

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