I made my very first homemade apple pie this past Sunday. It turned out so great! Many thank you’s to my friend Kristin for sharing the recipe with me

Here’s the recipe:

Crust:

2 1/2 c. flour

1 c. unsalted butter (2 sticks) very cold and cubed

1 tsp. salt

1 tsp. sugar

4-8 TB ice water

Pie Filling:

1/2 c. sugar

1/4 c. flour

3/4 tsp. cinnamon

1/4 tsp. nutmeg

dash of salt

6 c. thinly sliced apples

2 TB butter

*In a medium bowl, mix flour, salt and sugar.  Cut in butter, using two knives or a pastry blender, until butter/flour particles are pea sized.  *Sprinkle with water 1 TB at a time until all flour is moist and pastry almost cleans the side of the bowl – add more if needed. *Gather into a ball, divide in half.  Shape and flatten into round on floured surface; you should be able to see bits of butter.  Wrap and refrigerate 1 hour or until pastry is pliable. *On a lightly floured surface, with a floured rolling pin, roll one half  into 2″ larger than  pie plate.  Transfer to plate.

*In a large bowl, mix sugar, flour, cinnamon, nutmeg and salt.  Stir in apples.  Spoon into crust and add 2 TB butter on top.

*Trim pastry 1/2″ from plate.

Roll out other pastry.  Place on top, trim edge, seal/fold and flute edge.  Brush with water and sprinkle with sugar.  Cover edge with foil.  Bake 40-50 minutes at 350 degrees.  Remove foil for the last 15 minutes.  Pie is done when crust is golden and juices are bubbling.

*Note*  I totally forgot about putting foil around the edge until the pie was almost done and it still turned out great

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