ALL AMERICAN APPLE PIE

All American Apple Pie

4-5 big yellow delicious apples peeled,  more if they are small…. cut thin slabs (I use an apple peeler, and break them up with my hands.)
Place apples in sauce pot with none to a TINY amount of tap water (according to how juicy the apples are, some let off more juice as they start cooking)  and start on med high heat.let it go a minute or so , then add  in granulated sugar

add in brown sugar .. keep stirring with wooden spoon. Can shake in a little cinnamon if desire at this point.

let cook down a bit

Meanwhile mix in a cup, some cornstarch (about 3-4 TBSP) mix with a bit of water, just enough that it’s pourable .. then once your apples start to cook down and apples are tender you then add in cup of corn starch mixture .. turn down heat and stir .. it will thicken .. taste and take off heat set aside ..

Next make crust

Flaky Pie Crust Dough

(this recipe below makes only one pie crust- you will need to make it twice, one for top and one for bottom.. you can  double recipe but I like to do mine separate usually just because pie crust is so finicky)

1 1/4 c All Purpose Flour

1 Tbsp Sugar

1/4 tsp salt

1/2 cup cold butter cut into cubes

3 Tbsp Ice Water

*NOTE : Can do by hand or with Food Processor… it is quicker to use the food processor.. but either way is easy.

simply add all dry ingredients, pulse (or stir) then add in cubes of butter pulse 8-10 times (or if by hand use pastry cutter or forks until pea size balls) then add in ice water, pulse 10-12 times (or if by hand tossing with fork or pastry cutter until all is moist and dough starts to pull together) do not over mix or dough will be tough.. under mix and will be too crumbly and will be hard to work with.

Once dough is ready, gently take out and place onto waxed paper and flour your rolling pin. Flaky crust must be rolled out right away and should not be put up for refrigeration..

I am using the flaky crust recipe X2

For a bottom crust and a top lattice

roll out to fit 10 inch pie shell.. pour in filling and start on top lattice

cut and weave over pie, don’t fuss about it the filling is hot and the longer you fuss the softer your dough and it will break and be soggy.

place in pre heated oven at 350 for 1 hour..  enjoy with vanilla ice cream after pie has had time to set up or it will be runny.. sometimes hot and runny with ice cream isn’t so bad.. hahah