Mabon Countdown Day 6

Apple Pie

For those of you who are not so inclined to bake but still want to make this, there is nothing wrong with picking up premade crust and filling (or one or the other) to make a pie.

I often do that when making pumpkin (I still make the crust because nothing beats the family pie dough recipe).

To make from scratch you will need;

For the Crust (if you use the premade dough skip getting these ingredients):

• 1/2 cup fat of your choice (I use butter or shortening but you can use what you want so long as it is cold)

• 1 1/2 cups of all purpose flour

• 1/2 tsp salt (I use sea salt but table is fine too)

• 1/2 cup COLD water (if you have ice put it in the water (not the dough) to make it cold enough if all you can get is tap)

* this recipe only makes 1 pie dough if you want a top crust double recipe

* this recipe freezes well so make more and freeze it

For the Filling:

• 7-8 apples of your choice, sliced, the thinner you slice them the faster the filling cooks ( I like picking my own apples or using granny smith as they hold up better in the oven but use what you have on hand)

• 1/2 a cup of sugar (add more or less to your taste however, I have noticed that anything over 3/4 cup is too much)

• 1 tsp ground cinnamon

• splash of lemon juice

Assembly:

• mix flour and salt until combined

• add the cold butter until it is a rough pea sized crumble (don’t over mix)

• slowly add in water until it becomes a dough

• refrigerate for 1 hour

• while the dough is in the fridge, place the sugar and cinnamon into a bowl and mix

• slice the apples (again, the thinner you slice them the faster they cook in the crust) and add the splash of lemon juice on top

• once dough is out of the fridge roll out the dough a little larger than your pan (each crust makes a 9” crust)

• place the first crust into your pan and then add the sliced apples

• top with the cinnamon sugar mixture

• roll out second crust (if you feel confident you can add shapes or lattice work to the top part)

• place top crust on pie and pinch the edges to seal (use a small bit of water if the edges are not closing properly)

• place a small vent hole (if you haven’ added symbols)

• place in a 400 F oven for about 75 min or until the filling is bubbling out (smaller pies will take less time)

• check pie periodically as you might have to cover with tin foil to prevent it from burning