A perfect apple pie is up to subjective taste, but there are certain properties of the best apple pies that seems to be in agreement with each other. First, there is the crust. A perfect apple pie needs to have a perfect crust that is flaky and golden that will complement the crunch of the apples. And of course there is the filling: sweet baking apples, a good hint of spice and the sweet envelope of melted sugar, with a bit of crunch here and there.
So what are you waiting for? Leave the intimidation behind and follow these easy steps.
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 tablespoons cold water
7 cups thinly sliced peeled baking apples
2 tablespoons lemon juice
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 egg yolk
1 tablespoon water
Combine flour and salt and then cut in the shortening into the mixture. Add the cold water one teaspoon at a time until the dough forms into a ball. Chill for about 30 minutes.
As the pie chills, add some lemon juice into the sliced apples. Add the sugar, flour, cinnamon, salt and nutmeg. Toss together until all slices are coated.
Cut the dough into two equal balls. Roll out the dough on a floured surface. Place one of them into a 9-inch pie pan.
Put in the filling and then cover it with the other rolled out dough. Make a few slashes on the surface to let the heat out.
Bake for 15 minutes at 425 degrees F. Afterwards, reduce the heat to 350 degrees F and then bake for 40-45 minutes more. Take out until the crust is golden.
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