All American Apple Pie!

The crisp days of fall means crisp, juicy apples that SCREAM to be made into many different desserts. I wanted a traditional American Apple Pie & here it is hot out of the oven! Serve warm with vanilla ice cream or just as is & delicious room temp or cold; apple pie can not be beat especially when local apples are in season & fresh picked! Enjoy a true American favorite!

8 Medium Cooking Apples like Granny Smith or Winesap, I actually used Gala & they turned out perfect !
1 TBS Lemon Juice
1/4 Cup Brown Sugar 
2/3 Cup Granulated Sugar to 3/4 Cup ( if very tart apples use all of the sugar)
Dash of Salt
2 Heaping Tablespoons Flour
2 Heaping Tsp. Cinnamon
1 TBS Melted Butter
1 Tsp. Vanilla
Peel & core apples. Slice & place slices right into the lemon juice stirring to coat. Do one apple at a time so that each apple slice gets an immediate coating of juice so that they do not brown. When every apple is sliced & coated add the dry ingredients & stir well to coat every piece. Now add the vanilla & melted butter & stir to combine . Pile the mixture into the bottom of a blind baked bottom crust. Cut strips from the dough you have rolled out for a lattice top or bake with a complete top crust. I LOVE lattice tops & usually make my pies with them. On the strips of lattice sprinkle with cinnamon & then white sanding sugar. Bake at 375 for 45 minutes to an hour. Your pie should be nice & brown with juice bubbling up & apple pieces cooked TENDER! Test with a fork if still firm or semi soft keep on baking you want completely cooked apples!  Serve warm, room temp or cold as you like! No matter how you slice & eat it this pie you will be eating GOOD!

                                                                           


ALL BUTTER PIE CRUST:
2 Cups Flour
1 Tsp Salt
1 Tsp Sugar
2/3 Cups Butter COLD
4 to 5 TBS Cold Water
Process all dry together on pulse in food processor to mix. With processor on medium speed add butter 1 tsp. at a time until coarse crumbs. Now add water just enough to make dough come together into a ball. Divide dough in 1/2 & roll out bottom crust. Lay dough into a 9 inch pie pan. Make a foil form that fits in the pie loosely. Fill with about 2 cups raw rice. Bake for 10 minutes in a preheated 350 degree oven. After 10 minutes remove from oven & carefully lift out foil with the rice. RESERVE rice for future use by letting it cool & then store in a zip lock bag. NOW BACK TO PIE BAKING. 
Lightly pile apple filling into your blind baked crust evenly distributing. Roll out remaining dough & cut into strips. Crisscross the strips for a lattice top. Sprinkle with the sugar & cinnamon as described above & bake!   
                                                                  

                                                   This is the pie as a Double Crust Pie!