As American As Apple Pie

How on earth did apple pie get associated with America? If I hadn’t had such a long day, I would try and google and figure it out. We had a crisis at work so I thought I would have a nice normal day, and instead I worked late and had to come home and make rolls and pies for tomorrow. I was going to make mince tarts as well, but I found out at the last minute I was off the hook with that.

Apple Pie

Crust:
2 cups flour
pinch salt
1/3 cup butter
1/3 cup vegetable shortening (if you can’t get it you can use butter, but it doesn’t come out as nice)
1/2 cup ice water

Mix flour and salt. Cut butter into pieces and mix it and shortening in with a pastry blender or two knives, until the dough is like small crumbs. Sprinkle in and stir in the water until it is all mixed together. Make 2 flattened balls and refrigerate wrapped in parchment paper for at least an hour. Works great to make the night before and just wrap them well so they don’t lose moisture in foil or plastic wrap. Roll dough out, one piece should be slightly larger to go in the bottom of the pie pan, and a smaller circle for on top.

Filling:
6-8 apples (less sweet ones are best)
1/2 to 3/4 cup sugar (I like to use a litle brown sugar and a little white sugar, like half of each, but you can use either)
1-2 teaspoons cinnamon (depending on taste)
pinch nutmeg
pinch cloves
lemon juice
1/2 to 1 teaspoon butter

Mix apples, sugar, spices, and lemon juice (I used half a lemon for two pies). Stir together, and put into pie crust. Cut butter into small pieces and dot the top with it. Place the top crust on, press edges to seal, and prick holes in the top to let the steam out. Bake at 450F/230C for 10 minutes, then at 350F/175C for 35-45 minutes, until the filling is start to bubble and the crust starts to brown.

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