Sunday, August 23, 2009

Perfect Apple Pie

This truly is the perfect apple pie. Absolutely perfect. The best ever! Starting with the perfect apples, yellow transparents fresh from the orchard, then sprinkled with cinnamon, a squeeze of fresh lemon added, then butter on top, the filling is thick, rich and creamy. Both sweet and tarte, it's the perfect apple pie filling.
The crust, complete with its egg wash and sprinkles of cinnamon sugar on top, is light, flaky, perfect for this apple pie.
Here's how to make the perfect apple pie.

The Perfect Flaky Pie Crust Recipe
2 Cups Flour
1/2 Teaspoon Salt
3/4 Cup Crisco
8 Tablespoons Cold Water
Mix flour and salt together in a bowl. With a pastry blender, cut in shortening until it turns into a course crumbly mixture. Add cold water in the middle of the flour mixture and gently mix in with a fork. When the mixture forms a dough, divide into two balls - one for the bottom crust, the other for the top. Roll one ball of dough out until it is slightly larger than your pie pan and carefully place it into the pie pan. Gently conform the crust into place, trimming off any extra crust from around the pie pan and reserving for later. Place in the refrigerator to keep the dough cool while making the pie filling.
The Perfect Apple Pie Recipe
10 Large Yellow Transparent Apples
3/4 Cup Sugar
3 Tablespoons Flour
1 Tablespoon Ground Cinnamon
Few Squeezes Fresh Lemon Juice
2 Tablespoons Butter
1 Egg White
1 Tablespoon Cinnamon Sugar
Quarter, core and peel apples. Wash and cut apple quarters into slices. Place in a bowl and add the flour, sugar and cinnamon. Gently stir until the flour and sugar has dissolved and the apple mixture becomes somewhat juicy. Spread apple mixture into prepared pie crust. Divide the butter into five or six dots and place evenly around on the top of the apple mixture. Roll out the chilled ball of pie crust dough that was reserved for the top of the pie and gently lay over apple pie filling. Trim any extra pie crust from around the pie pan. Combine the extra pie crust trimmings with those trimmed off the bottom crust and roll out. Using a small cutter, cut shapes out and place decoratively around the edge of the pie. Using that same cutter, cut a few steam vents in the top crust. Place in an oven that has been preheated to 400 degrees Fahreinheit and bake for approximately 45 minutes. When the pie is golden brown and bubbly, remove from oven and place on a cooling rack. Allow approximately three to four hours for the pie to cool and the filling to set. Slice, serve and enjoy. Any leftover pie can be kept in the refrigerator, or frozen to enjoy some other day.
This pie really is delicious, but what really made this pie the most perfect, I'm sure, was being able to share it after grilling the pefect dinner together.

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