Fun fact about me, I hate pie. I think it’s gross, too sweet, and the crust often too dry. It’s just usually not the greatest combo.
Then in the summer when I went to New Brunswick to visit my family my mother made an apple pie. Not going to lie, I was a bit apprehensive because I don’t like pie, and didn’t want to have to tell my mom I didn’t like the pie she made.
Turns out I needn’t have worried, this pie was a great one!
Another fun fact, my mother has an apple peeler that you put on the edge of the sink, put the apple on, and spin. I had WAY too much fun peeling apples.
If anyone needs a pro apple peeler girl, hire me!
To make the crust
- 2 cups flour
1/2 tsp salt
2/3 cups shortening or lard
6-7 tablespoons cold water
- In a mixing bowl, stir the flour and the salt.
Cut in shortening with a pastry blender or fork until the pieces are the size of small peas.
Sprinkle 1 tbsp. of water over part of mixture.
Gently toss with fork.
Push to side of bowl.
Repeat until all is moistened.
Divide dough in half. Form each half into a ball.
On a lightly floured surface, flatten one ball of dough with hands.
Roll dough to form a circle about 12 inches in diameter.
1 recipe for a 9 inch double crust pie pastry
- 1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored
– Place the bottom crust in your pan.
– Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.