Nov 6, 2015

5 Tablespoons Of : BEST Apple Pie.

In celebration of the most wonderful season of the year, Gabe and I partnered up and Made APPLE PIE!!

You can also make this delicious treat on your very own and have your whole house smelling like the best season of all has just arrived. Just follow these easy peasy steps.

1/4 Cup: Flour

1 & 1/2 Cup: Crisco ( For The Crust ) | 1 Tbps: White Vinegar ( For The Crust )

In A Large Bowl with a pastry cutter, gradually work the crisco into the flour for about 3 to 4 minutes or until it resembles coarse meal.

See? It’s starting to resemble coarse meal. Don’t over do it! Or at least try not to.

1 Whole Egg ( For The Crust )

In a small bowl, beat an egg with a whisk, or a fork if you fancy.

This egg mixture will now be poured into the flour shortening mixture.

Now, to your wet mixture add 5 Tbsp: Cold Water

1 Tbsp: White Vinegar

1 Tbsp: Salt

Stir, Stir, Stir until all ingredients are incorporated.

Once your mixture looks just right, separate the dough into half for two thick crusts. You can store these halfs for later use in a ziplock bag. Use a rolling pin to lightly flatten each separated half to about 1/2 Inch. in thickness. Place in freezer until needed.

6 Cups of Apples: Peeled and Sliced. Seeded is also an option. I took away the apple core of my apple for cleaner slices.

Once your apples have been sliced and placed in a large bowl, you may begin with the cinnamon mixture to dress your sliced apples with.

1/2 Cup: Sugar

1/4 Cup: Brown Sugar

1/4 Cup: *AP Flour *All Purpose

1/2 Tsp: Nutmeg

1/2 Tsp: Cinnamon

Once all your dry ingredients for the mixture have been added, blend well until all ingredients have been incorporated.

1 Tbsp: Butter ( Melted )

1 Tsp: Additional Sugar

The melted butter and the additional sugar can be the first ingredients to be mixed into the sliced apples.

Now, continue by mixing in the dry ingredient mixture. ( Coat the sliced apples well and evenly. Don’t be afraid to get your hands in there! Mix, Mix, Mix )

* Butter the pie pan you will be using to ensure that the beautiful pie crust you have created does not stick to the bottom of your equally beautiful pie pan!

Now that all the pie filling is done. Focus on your CRUST. Here i am hand shaping the dough a bit before i use my rolling pin.

On a floured surface, roll the dough out starting at the center and working your way out.

Once your pie crust dough is ready, use your best known technique to transfer it on successfully to your pie pan! I personally roll my dough back on with my rolling pin…

…and gently place it on top of the pie pan while slowly rolling it back out. ( Tip: Practice makes perfect with this technique. Don’t get discouraged if you can’t get it right the first time. )

Mold your pie crust dough as you’d like. I like for mine to be nice and fitted to the pie pan i am using. This ensures that i will get as much apple pie filling in there as possible, AND prevents from having a pie crust that is too thick.

And Ta-Da! ( *Follow the same steps for your second pie crust if you wish to use the second one that was stored to put on top of your apple pie filling )