Apple Pie

Yum! This is the famous recipe from my Aunt Sandy. I have to admit that I didn't make my own crust, but I included the crust recipe if you are so daring. I used my new apple corer, peeler, and slicer tool which made preparing these apples so easy. I hope you enjoy!

Crust (or 2-9" Pillsbury pie crusts):

• 2 1/4 cups all-purpose flour
• 3/4 tsp salt
• 6 tbsp chilled butter, cut into small pieces
• 2 tbsp vegetable shortening, cut into small pieces
• 1 tbsp fresh lemon juice
• 3/4 cup ice water

Filling:

• 5 cups thinly sliced Braeburn apples (about 2 lbs)
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 tsp ground cinnamon
• 1/8-1/4 tsp ground allspice
• cooking spray
• 1 tbsp chilled butter, cut into small pieces
• 1/2 tsp vanilla extract
• 1 tbsp whole milk

1. Lightly spoon 2-1/2 cups flour into dry measuring cups; level with knife. Combine 2-1/2 cups flour and salt in a large bowl; cut in 6 tbsp butter and vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add lemon juice. Sprinkle surface with ice water, 1 tablespoon at a time and toss with a fork until moist and crumbly. Shape dough into a ball, and wrap in plastic wrap. Chill 1 hour.
2. Divide dough into 2 equal portions. Gently press each portion into a 1-inch-thick circle on heavy-duty plastic wrap; cover and freeze 10 minutes.
3. Preheat oven to 350 degrees.
4. Place apples in a large bowl. Combine sugar, 1/4 cup flour, cinnamon, and allspice in a small bowl. Sprinkle sugar mixture over apples; toss well to coat.
5. Working with 1 dough portion at a time, roll dough into a 12-inch circle on a lightly floured surface. Fit dough circle into a 9-inch pie plate coated with cooking spray, allowing dough to extend over the edge. Roll the remaining dough portion into a 10-inch circle on a lightly floured surface. Spoon apple mixture into prepared pie plate, and dot with 1 tbsp butter. Drizzle apple mixture with 1/2 tsp vanilla. Top with 10-inch dough circle. Press edges of dough together. Fold edges under, and flute. Brush surface of dough with milk. Cut 3 (1-inch) slits in the top of dough to allow steam to escape. Bake at 350 for 1 hour or until the apples are tender. (I added foil to crust edges after 15 minutes to prevent crust from burning).