Apple Pie...

Because I make awesome apple pie, I am going to post the recipe. Mostly because I have made a few lately, and why not share?

You will need a GOOD pie dish, one at least 2" deep, with an unglazed bottom, because it helps ensure even heat distribution, and that the bottom crust will be cooked properly. You will also need a pastry blender for the pie crust. If you want to be creative, you can get a lattice pie top cutter, or be like me and just cut vents in the center.

Crust:
3 cups sifted flour
1 cup vegetable shortening or lard
1/2 teaspoon salt nnn
1/2 cup ice cold water

Pie Filling:
5 large apples
2 tablespoons lemon juice
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter
1 beaten egg white
1 teaspoon sugar

Preheat oven to 425°F. Grease a 9" pie plate. Make pie crust. Blend flour and salt together in a medium bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Using a blending fork, stir in water, a tablespoon at a time until dough forms a ball. Do NOT over mix. Divide in half and wrap in wax paper. Refrigerate at least 30 minutes before rolling. Meanwhile, make filling - peel, core, and slice the apples. Cut slices into quarter pieces. Place in bowl and toss with lemon juice. Combine sugar, flour, cinnamon, and nutmeg, then add to bowl of apples, making sure apple slices are evenly coated. Take dough out of refrigerator and roll one into a 12" circle approximately 1/4" thick. Fold in half, place onto pie plate, and unfold. Layer apple slices in the crust. Cut the butter into small pieces and scatter over the apples. Brush edge of crust with beaten egg white. Roll out the top crust, place over the filling, trim and flute edges. Make 3 steam vents in the center. Brush with remaining egg white and sprinkle with 1 teaspoon sugar. Bake at 425°F for 15 minutes. Turn oven down to 375°F and bake 35-45 minutes or until crust is golden brown and filling is bubbling. Cool to room temperature before serving.

Helpful tip: If the edge of the crust starts to get a little too golden, get a square of aluminum foil large enough to cover the pie. Cut a circle in the middle so it will only cover the crust, then place over the top of the pie. This should keep the crust from browning anymore while the rest of the pie bakes.