Juicy, Sweet & the crunch of flaky crust & cinnamon crumb topping this is GREAT Apple Pie!
For the crust:
2 Cups Flour
1 TSP. Salt
1 TSP. Sugar
1/3 Cup Butter
1/3 Cup Shortening
Dash of Vanilla
4 to 5 TBS. Cold Water
Mix all the dry ingredients together. cut in butter & shortening until you have fine crumbs. Now stir in just enough water to make the dough come together. Roll out 1/2 of the dough. Make Cinnamon Roly Polys found on the blog OR freeze the other 1/2. Gently lay the rolled out dough into your 9 inch pie pan. Lay a sheet of foil or parchment in the crust so that it also comes up the sides of the pie. Fill with about 1 & 1/2 cups of raw rice. Blind bake at 350 degrees for 10 minutes. Remove from oven remove the foil with the rice. Reset your oven to 375 degrees for baking the pie! Now fill the partially baked crust with the following filling!
6 to 8 Apples peeled, cored & sliced Use Granny Smith or Winesap a GOOD cooking apple
Place apples in a deep bowl with 1 TBS Lemon juice stirring as you add slices, this prevents browning of the apples.
Stir together the following dry igredients
1/4 Cup Brown Sugar
2/3 Cup Sugar or more if apples are tart
2 HEAPING TBS. Flour
2 TSP. Cinnamon
Stir into apples & mix well
Add 1 TBS Melted Butter & a Dash of Vanilla Mix Well. Carefully spoon into your blind baked crust.
1 Cup Flour
3/4 Cup Sugar
1/4 Cup Brown Sugar
1 TSP Cinnamon
Dash of Salt
Stir all together & cut in 4 TBS. Butter until you have crumbs. Spoon over the apple filling. Sprinkle with more cinnamon. Bake at 375 Degrees for 45 minutes or until apples test done & filling is bubbling. Remove from oven & let cool to warm or room temp. SERVE with Ice Cream or whipped topping or Naked as we like it!
Still warm & oozing delicious sweet goo! Blind Baking insures that the bottom crust will be crisp & not soggy dough! It is worth doing that extra step because it takes pie to a higher level of eating delight!