How To Bake an Apple Pie

Traditionally, autumn has been the season for drinking lots of fresh apple cider combined with warm sugar donuts, making applesauce, and baking fresh, homemade apple pies.

Ripe apples, freshly picked out of the orchard, can be stored in a cool, dark location, usually through the end of the year. This will give you and your family plenty of opportunities to enjoy the sweet, cinnamon-laced apple scent that will drift through the house as your apple pie bakes away in the oven. After the first of each year, your selection at the grocery store should still provide enough of a variety for making homemade apple pies year-round.

When choosing apples, look for a softer, tarter apple such as MacIntosh, Granny Smith, Jonathan, or Fuji, as opposed to Red or Golden Delicious. The softer, tarter apple will offer more moisture and flavor as the "meat" breaks down during the baking process.

Ingredients for filling:

• 6-8 medium tart apples (try a combination of two or three varieties)
• ½ cup white sugar
• 2 T flour
• Cinnamon to taste
• Dash of salt
• Butter

Ingredients for crust:

• 2 cups flour
• 2/3 cup shortening
• Water
• 1 T salt

Make crust and pie:

1. Prepare filling. Core and peel apples, then slice thin into a large bowl. Mix sugar, flour, cinnamon, and dash of salt in a small bowl, then pour over apple slices. Fold until slices are coated. Set aside.
2. Prepare crust. In a 2-cup measuring cup, add 1 cup water, salt, and a couple ice cubes. Stir and set aside while preparing flour mixture. Sift flour into a large bowl. Cut in 1/3 cup shortening until pea-size crumbles. Cut in remaining 1/3 cup shortening until pea-size crumbles. Add 7 T of ice cold water to flour mixture and form into a ball. Do not work dough too much as it will toughen it up. Break into 2 balls. Roll one ball out on a floured surface until 1 ½ – 2” larger in diameter than 9” pie plate. Gently fold in half and transfer over to pie plate. Unfold and gently arrange crust to cover pie plate, leaving the overhanging crust until later. Roll out second ball the same as the first and leave on floured surface.
3. Preheat oven to 450 degrees.
4. Cook apples. In a large saute' pan, melt 3 T butter. Toss in apple mixture and gently turn while sauteing over a medium heat for about 5-10 minutes, or until the sugar starts to melt and some of the apples are softening up.
5. Final assembly. Pour apples into pie plate and gently spread out. Press down slightly. Dot with butter. Place second crust over top and crimp edges by folding top overhanging crust under bottom overhanging crust and pinching. Brush top crust with milk and sprinkle with a small mixture of sugar and cinnamon. Slit top in a couple places to allow steam to escape.
6. Bake pie. Bake at 450 for 15 minutes, then reduce heat to 350 and bake for an additional 45 minutes. Remove from oven and let rest for about 15-20 minutes.
7. Eat pie!

Toppings:

• Ice cream
• Half 'n half cream
• Whipped topping
• A slice of cheese
• A drizzle of caramel topping over ice cream