INGREDIENTS FOR PIE CRUST:
3 cups Pillsbury All-Purpose Flour
1 1/2 tsp Salt (not Kosher)
2 tbs Sugar
5-9 tbs Ice Cold Water
1 1/8 cup Shortening
INGREDIENTS FOR FILLING:
1 lb Granny Smith Apples, peeled, cored and sliced
1 lb Sweet Apples (fuji, gala, etc.), peeled, cored and sliced
2 tbs Organic Sugar
1/2 tsp Cinnamon
1 tsp Lime Juice
1/2 tsp Vanilla
1 tbs Flour
INSTRUCTIONS FOR PIE CRUST:
Preheat oven to 400 degrees and prepare a 9 in glass pie plate by spraying with baking spray. Combine dry ingredients and stir with fork. Cut in chilled shortening with a pastry cutter until lumps are pea sized. Sprinkle in water one tbs at a time. Look for dough not to be too dry or too wet. Gather into a ball quickly, but do not knead. Marbling lines are okay. Squeeze in half to make two disks. Put in ziploc in frigerator to chill for 1 hour.
Rub flour on roller and countertop before rolling out dough. Roll out dough by working from the center out making a large, even, thin circle. Should aim for 2 inches larger than your pie tin. Use scraper to lift and place in pie plate. Fill with desired filling. Follow same instructions for top crust. Place top crust on top of filling and cut crusts to 1 in larger than pie plate. Tuck top crust under bottom crust. Use thumb and index finger of right hand to crimp crust together. Use a knife to create decorative vents. Reduce oven heat to 375 degrees and bake for 1 hour 20 minutes approx.
INSTRUCTIONS FOR FILLING:
Stir all ingredients together prior to while pie crust is chilling. Fill crust making sure to leave excess liquid out.
Hellum's Kitchen 