Mom's Apple Pie Recipe from Marian Burros
This recipe was adapted from Marian Burros fabulous cook book, Cooking for Comfort (Simon and Schuster, 2003).
Double-Crust Flaky Pastry Crust
directions:
1. Stir together the dry ingredients and chill for an hour.
2. Cut in the butter with a pastry blender or two forks or pulse in food processor until mixture resembles course meal.
3. Add the vinegar and ice water, 1 tablespoon at a time, stirring with a fork or pulsing a few times in the processor, until the mixture barely holds together when pinched between two fingers. Do not add any more water than necessary and don't over process.
4. Divide the dough into two unequal parts - one half slightly larger than the other.
5. Place each onto a sheet of plastic wrap, twist closed, flatten each piece into a disk, and chill in fridge for at least 30 minutes.
6. Remove the smaller piece of dough from the fridge.
7. Roll smaller piece of dough into a circle on a lightly floured board with a floured rolling pin, always rolling from the center outward. The dough should be less than 1/8-inch thick.
8. Line the bottom of an 11-inch pie plate with dough and chill while rolling out the larger piece of dough - which will be the top crust.
Apple Pie Filling
directions
1. Peel, core and slice apples 3/4 inch thick
2. Place the rack in the middle of the oven. Preheat oven to 425 degrees. Combine the 1 cup sugar, flour and cinnamon. Sprinkle the bottom crust with some of the mixture.
3. Add a single layer of apples. Sprinkle with more cinnamon mixture and continue layering in this fashion until the apples and the cinnamon mixture are gone.
4. Sprinkle the apples with the lemon juice, 2 tablespoons of milk, and the nutter cubes.
5. Cover the apples with the top crust and crimp the edges. Cut a few vent holes in the top crust with a small knife.
6. Brush the top crust with a little milk and lightly sprinkles with sugar
7. Bake the pie at 425 degrees for 10 minutes.
8. Lower the heat to 350 degrees and bake around 40 to 45 minutes longer, or until the top crust is browned and the bottom crust looks baked and the apples are tender but no mushy when pierced with a cake tester.