Apple Pie!

Where has the time gone? September flew by and I was too busy to post some new recipes! I did however manage to find time to make a scrumptious apple pie, using some delicious fall apples that were freshly plucked. The crust portion is loosely based on a recipe I got from a wonderful woman I met named Marguerite Hill from Virginia. We visited Virginia a few weeks ago and I tried her awesome apple pie so I managed to wrangle the recipe (frantically writing it down in the back seat of a car)...the secret to a great apple pie: put some sugar in the crust!

Marguerite's Apple Pie

Pastry

2 1/2c all-purpose flour

1/2 t salt

1/2 c shortening (I use crisco)

8-9 T ice water

4 T sugar

1 egg, beaten, for brushing on top

Filling

2 1/2 lbs. tart apples, peeled, cored and chunked

2 T fresh lemon juice 

1/2 c sugar
2 T all-purpose flour
1/2 t cinnamon

Topping
1/2 c all-purpose flour
1/2 c butter
1/4 c sugar
1/4 c brown sugar

Preheat the oven to 350 degrees.
In a small bowl combine the sugar, flour, and cinnamon for the filling. In a large bowl toss the apples with lemon juice. Sprinkle the contents from the small bowl onto the apples, mix thoroughly and set aside.

In another bowl combine the flour, salt and sugar for the pastry. With a pastry cutter (or using to fork in a scissor fashion) cut in the shortening until the mixture resembles coarse crumbs. Add a tablespoon at a time of ice water and stir until the mixture leaves the side of the bowl. Shape the pastry into a ball. Cut in half. Spread some flour on a clean surface and place the 1/2 potion of pastry in the middle. Roll out the pastry so that it fits into a 9-inch pie pan. Spoon the apples into the pastry. 

In a small bowl combine all the ingredients for the topping and spread it over the apples. 

Place the second piece of dough (that you've already rolled out) on top and pinch the edges closed. Take a fork and pierce the top of the pie all around. Using the beaten egg- brush on top for a beautiful golden crust. 

Bake for about one hour. Serve warm with some vanilla ice cream, or a dollop of cream. Savor bite after delicious bite.