It’s funny because I made an apple pie before Thanksgiving but I still have no plans for the official day of Thanksgiving. We’ll probably stay home and cook up a last minute feast. At least, I have that to be thankful for. I am grateful for the family that I have and the perfect little girl I was blessed with; I couldn’t ask for more. I’m sure you mothers out there could agree. What are you thankful for? Share in the comments below; I would love to know.
Humble Apple Pie
Ingredients
- Apple Filling:
- 6 cups of pink lady apple slices peeled and cut into thin slices
- 1/2 cup of white sugar
- 1/2 cup dark brown sugar
- 1 tsp cinnamon
- 1/2 cup of flour
- 2 tbsp butter
- Pie Crust:
- 2 cups of flour
- 1 tsp salt
- 3/4 cup shortening
- Ice water
Instructions
- Mix the 2 cups of flour and salt in a bow
- Cut the shortening until it has a wet sand texture
- Pour 1 tbsp on ice water on top of mixture (repeat until dough is moistened)
- Knead dough until it forms a ball
- Next, cut dough in half and make the two parts into flat circles. Wrap the dough in saran wrap (leave in fridge for 1-2 hours)
- Preheat oven to 375ºF and take out 1 of the dough parts from the fridge. Lay dough on a floured cutting board. Make sure your rolling pin has flour all over. Roll out your dough to make it big enough to fit a 9-inch plate. Transfer the rolled out dough onto your pie dish. Place in fridge for 20 minutes.
- For the filling, mix the thin apple slices with both sugars. Mix until the sugars coat the apples. Then add the flour and cinnamon.
- Add the apple mixture onto the pie dish that we covered with dough
- Lay the apple slices flat on the dough covered dish. Place butter on top of apple slices
- Repeat the dough process with the second circle we placed in the fridge.This time roll out dough to a 12-inch circle.
- Cut dough into 1-inch strips. Next, take the pie out from the fridge. Lay strips and create a lattice pattern across dish.
- Bake for 40 minutes or until pie crust is golden. Serve and enjoy.
