sooooooo, we kinda forgot that this pie dish is bigger than normal so we forgot to double the apples, hence the mound being lower than the crust.It was still yummy though! We don’t love super mushy apples in a pie so these do have the tiniest bit of bite to them. Hardly though, so when you are making it don’t think that they are going to be crunchy.
Cade, my husband, is actually a really great pie maker. It always turns out so perfect. We hope you enjoy a little apple pie at Thanksgiving this year!!!
Cade’s Apple Pie
Recipe by some cooking class adapted by Cade
10 inch Pie Crust (double for double crust apple pie)
1 1/3 Cup Flour
1/2 Cup Shortening
1/2 Ts Salt
3-4 TB Ice Water
Stir together the flour and salt. Cut in shortening until pieces are the size of small peas. Mound the flour in the center of the bowl. Sprinkle one tablespoon over part of the mixture and gently toss with a fork. Push the moistened part to the side of the bowl and continue until all is moistened.
Form dough into a ball and place on a floured surface. Flatten dough slightly with hands and wrap in plastic wrap. Refrigerate for 10-20 min. Roll the dough on a floured surface. Place in pie pan. (If you are doing a double crust pie you need to double the recipe and keep one ball in the fridge until ready to cover the pie. Remove it a few min before you roll it so it wont be too cold)
(You can do whatever mixture of apples you like.)
2 Large Honey Crisp Apples
2 Large Gala Apples
2 Large Granny Smith Apples
1 Cup Sugar
1/8 Ts Nutmeg
3 Tb Flour
1 ts Cinnamon
Heat oven to 375
Peel and slice the apples and place in a large microwaveable bowl. Pour in all of the other ingredients and toss to coat. Microwave for 3-7 min depending on how much of a bite you want on the apple.
Fill your pie with the apples and cover with remaining pie dough. Take your thumb and pointer finger as if you are showing how big 1/2 inch is. Turn your hand so that your fingers are flat against the pie plate.Use your other hand to push your pointer finger between the other two fingers creating your pie edge.
Bake for 20-25 min.