Apple Pie

Published February 15, 2013 by Ashley Townsend

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Filling:

6-7 Granny Smith apples

¼ honey

¼ sugar

1 T allspice

1 tsp cinnamon

1 T flour

 

Crust:

1 ½ C flour

¼ tsp salt

½ butter, cold and cubed

4-5 T water

 

Crumble Topping:

1 C flour

½ brown sugar

½ butter, cubed

 

Preheat oven to 425 degrees. Slice (unpeeled) apples into ½ inch wedges. Stir apples and honey together until evenly coated. Stir together sugar, spices, and flour; sprinkle over apples and stir to coat. Set aside.

For the crust, stir flour and salt together with a fork. Crumble butter in with the fork or your fingers, but when using fingers, make sure not to melt the butter too much. Stir in enough water so that you can form a ball dough. Cover a flat cookie sheet with wax paper or saran wrap; drop dough in the center and gently lay a large piece of saran over the top. Use a rolling pin to roll crust into a ¼ inch thick round. Remove top layer of saran, lay an upside down 9-inch glass pie plate in the center of the dough. Carefully flip the pie plate and cookie sheet upside down; remove cookie sheet and saran wrap from the top of the crust (pie shell should be right-side up now). Tuck in any extra dough that laps over the edges, using your fingertips to gently work and spread out the extra dough on the edges so that it’s even. I like to make a design on the lip of the crust by pressing my index finger on the inside of the crust’s tip at the same time that I push my thumb (on the outside and just to the side of my pointer finger) gently towards the inside of the crust. It just forms a very nice little bevel around the edges that make it look complete.

In another bowl (save dishes and use the same one that you made the crust in!), mix together flour and brown sugar for topping. Fork in butter to get a nice crumble.

Pour apples into pie shell—don’t worry if there’s some juice—and arrange them fairly evenly in the crust. Then cover with crumble, making sure it falls into the cracks and gets to the edges. Place glass pie dish on a baking sheet—for spills!—and bake uncovered for 40 minutes. If topping starts to look too brown, cover it with foil, tucking it over the edges of the crust as well. Bake for another 25-30 minutes, or until apples are tender, not mushy. Let cool for 15 minutes. Serve slices topped with whipped cream or ice cream.

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