Pie. This is one of those things EVERYONE should know how to make. I am totally shocked when I see on BAKING blogs…BAKING blogs, that they use pre-made pie crust. This is such a simple skill to learn. In fact when I went to a vocational school part-time during high school to study culinary arts. One day myself and another student (a fellow country girl) were making piecrusts and our chef instructor casually said he could never make piecrust right. ???? (Insert shock and amazement) I promise- you CAN do this. It is so simple. And imagine how special your friends and family will feel when presented with a homemade pie? This pie crust is so simple. You can make a bunch up and store in the freezer in ziplocks. When you need one, just set on the counter for a little to partially thaw, then roll out as usual.
Here we go, step by step: 
DEEP DISH CINNAMON APPLE PIE
PIECRUST:
1 cup unsalted butter, cold & cut into cubes (If you use margarine instead-omit the salt)
2 1/4 cups flour
1 tsp salt
8-10 T ice water
Put butter, flour, & salt in a food processor* and pulse lightly until resembles wet sand.
Add the water, 1 T at a time, pulsing briefly after each addition of water.
Keep adding water just until the dough begins to gather in larger clumps.
Turn dough out and divide in half. If it seems overly sticky, just dust with some flour.
If using right away, wrap in saran wrap and put in fridge for at least 30 minutes. If storing for later, store in a ziplock in the freezer.
Now, after chilling, I like to roll out on a large flexible cutting mat lined with plastic wrap. Lightly flour surface, and top of dough disc.
Roll out, working from the center and rolling to the outside, rotating the mat as you go. Dust lightly with flour if sticking.
Now transfer to pie pan either by folding into quarters or roll onto rolling pin and rolling off into pie pan.
*If you don’t have a food processor, just use a pastry cutter to cut butter in, then a fork to toss water with dough.
PIE FILLING
10 cups apples, cored & peeled & cut into wedges
3/4 cup sugar (plus more for sprinkling)
4 T flour
2 T cinnamon
1 tsp cloves
2 T lemon juice
2 T butter
Egg wash (1 egg yolk mixed with 1 T cream)**
Prepare apples & drizzle with lemon juice.
Mix sugar, flour, & spices in a bowl, then mix into apples.
Pour into piecrust lined pie pan
Dot with butter.
Roll out second disc of dough the same as first, then place on top.
Using a knife or scissors, trim the edges. (I like a little overhang though)
Press the two crusts together, going all the way around pie.
Now fold under, and you can use your fingers to crimp the edge if desired, or if it’s tricky for you, you can also press a fork around edge to give it a design.
Cut 4 slits in top of pie and if desired, use crust scraps to cut out little shapes and place on pie.
Brush with egg wash and sprinkle with a couple spoons of granulated sugar.
Bake at 375 degrees for about 55 minutes or until golden brown. Let cool to room temperature, and serve with vanilla ice cream, of course.
**OR brush with a beaten egg white for a shiny crust, can also sprinkle with sugar
OR just brush with milk, or just cream or 1 egg white mixed with 1 T water, Then the sugar.
(Egg wash gives a golden brown appearance)
Now, that wasn’t hard, was it?
Ingredients
PIECRUST:
- 1 cup unsalted butter, cold & cut into cubes (If you use margarine instead-omit the salt)
- 2 1/4 cups flour
- 1 tsp salt
- 8-10 T ice water
PIE FILLING
- 10 cups apples, cored & peeled & cut into wedges
- 3/4 cup sugar (plus more for sprinkling)
- 4 T flour
- 2 T cinnamon
- 1 tsp cloves
- 2 T lemon juice
- 2 T butter
- Egg wash (1 egg yolk mixed with 1 T cream)**
Instructions
MAKE THE PIECRUST:
- Put butter, flour, & salt in a food processor* and pulse lightly until resembles wet sand.
- Add the water, 1 T at a time, pulsing briefly after each addition of water.
- Keep adding water just until the dough begins to gather in larger clumps.
- Turn dough out and divide in half. If it seems overly sticky, just dust with some flour.
- If using right away, wrap in saran wrap and put in fridge for at least 30 minutes. If storing for later, store in a ziplock in the freezer.
- Now, after chilling, I like to roll out on a large flexible cutting mat lined with plastic wrap. Lightly flour surface, and top of dough disc.
- Roll out, working from the center and rolling to the outside, rotating the mat as you go. Dust lightly with flour if sticking.
- Now transfer to pie pan either by folding into quarters or roll onto rolling pin and rolling off into pie pan.
*If you don't have a food processor, just use a pastry cutter to cut butter in, then a fork to toss water with dough.
MAKE THE PIE FILLING
- Prepare apples & drizzle with lemon juice.
- Mix sugar, flour, & spices in a bowl, then mix into apples.
- Pour into piecrust lined pie pan
- Dot with butter.
- Roll out second disc of dough the same as first, then place on top.
- Using a knife or scissors, trim the edges. (I like a little overhang though)
- Press the two crusts together, going all the way around pie.
- Now fold under, and you can use your fingers to crimp the edge if desired, or if it's tricky for you, you can also press a fork around edge to give it a design.
- Cut 4 slits in top of pie and if desired, use crust scraps to cut out little shapes and place on pie.
- Brush with egg wash and sprinkle with a couple spoons of granulated sugar.
- Bake at 375 degrees for about 55 minutes or until golden brown. Let cool to room temperature, and serve with vanilla ice cream, of course.
- **OR brush with a beaten egg white for a shiny crust, can also sprinkle with sugar
- OR just brush with milk, or just cream or 1 egg white mixed with 1 T water, Then the sugar.
- (Egg wash gives a golden brown appearance)
