The Best Damn Apple Pie You'll Ever Have!

Happy Thanksgiving everyone! I am FINALLY sharing my Grandma's delicious pie crust recipe and the apple pie filling i've been trying to perfect for YEARS! If you like an apple pie with a creamy pie filling and a flakey and buttery crust then this will be the recipe you'll use year after year!

I will be posting the crust in a separate blog post as well because you can use this crust for any pie! I wish I had more photos for you guys but Thanksgiving time is usually hectic so photographing the process was the least of my worries! I'll bake it again soon and upload more photos documenting the progress.

The whole process from start to oven probably takes about and hour and a half if you include the time it takes to peel, core and slice the apples. So, i hope you guys enjoy it!

xo

Liz

Ingredients for Grandma Derushia's Flakey and Buttery Pie Crust (Makes 2 single shells)
2 cups flour
1 cup shortening
1/2 tsp salt
5 tbsp cold water
1 egg (lightly beaten)
1 tsp white vinegar

1. Mix first 3 ingredients - cut in shortening with a pastry cutter
2. Blend together water, egg, and vinegar
3. Add to flour and mix until it forms into a large ball
4. Split dough into two equal balls
5. Wrap in plastic wrap and chill for 30 minutes
6. Roll one dough ball and press into pie pan
7. Poke a few holes at the bottom of the pan with a fork for ventilation

Ingredients for Pie Filling
6-7 Golden Delicious Apples (Peeled, Cored, Sliced into Cubes)
1 stick butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
Ingredients for Cinnamon Crumble Topping
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
3/4 cup chopped walnuts
1/3 cup unsalted butter
1/8 cup filling reserve

1. Place the peeled, cored, and sliced apples in a large bowl. Set aside.
2. Preheat oven to 425F.
3. In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.
4. Remove from heat and reserve about 1/3 cup of filling for pie crust and crumble topping. Add remaining filling to apples. Toss well.
5. Pour apples into prepared pie crust, mounding slightly.

Prepare Crumble Topping:

1. In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts.
2. Cube the cold butter and cut into the mixture using a pastry cutter/ dough blender
3. Once full mixed and butter is blended, add 1/8 cup of the pill filling reserve (you should still have about 1 cup remaining) The crumble topping will be thick and crumbly.
4. Sprinkle over the sliced apples

Assembling the Pie:

1. Roll the second ball of dough and create a lattice over the top of the apples and crumble topping. (You can do whatever creative design you'd like at this point)
   2)Use a pastry brush and brush the top of the lattice and the crust with the reserve pie filling (blends easier when warm)
2. Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. 4) Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 20 minutes
3. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done. The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.
   7). Allow the pie to cool before serving

Prep Time: 1.5 hours
Total Time: 3 Hours
Serves: 8-10 people.