Apple pie

I spent much time debating pies this thanksgiving and finally ended up going very traditional.  I also debated a lot which pie crust and which apple pie recipe to use.  My debate was between this on which I found on recipe shoebox and another which I found on everyday food storage.  I still want to try the one on everyday foodstorage, but not for a couple of days.  I need a cooking break for a bit.  :)  Not to mention a couple of days to clean up and blog.  And then there is Christmas to decorate for.

Soo, pies.  I was actually a bit disappointed in the pies.  This apple was definitely my favorite of the 2.  It did have a good flavor, and the crust was decent.  It was flaky.  It was also probably one of the prettiest pies I've ever made,  but it was super juicy on the inside to the point of juicy puddles.  I let it cool like the directions said and we ate it the next day.  It was better when I reheated it.  Definitely suggest that (of course, DH never reheated his and liked it just fine.)  The second half of the pie didn't seem to have the juicy puddle problem either, so go figure on that one.  Maybe it was sitting yet another day.  I love this second picture.  Shows the flaky crust, the cinnamon all stuck to the top, and the pool of juice I was talking about.
If making this pie again, I would definitely mix the sugar, spice and apples together then put them all in the pie.  I didn't like tossing all of the cinnamon/spice on top.  It seemed to just stick to the apples on top.  I did forget to add the butter.  I realized it after I had the top on and crimped.  So not worth trying to get it in there.  It was only 1 Tablespoon.  Anyway, I don't think that would have had any difference in the cinnamon and spices dispersing through the pie.

The crust (according the recipe shoebox it is the Maryland State Fair winner from 1979.)
Ingredients

• 1 cup crisco (I used butter flavored)
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 egg + enough ice water to make 1/2 cup liquid

Directions:

1. Cut shortening into flour and salt until pea size.  
2. Put egg in 1/2 cup measuring cup and add ice water to the top.  Make a slight well in the flour/salt/shortening mixture.  Add the egg/ice and stir with a fork until barely clinging together.  Knead with hands for 15-20 seconds just until it sticks together. 
3. Divide dough in 1/2.  Roll out half of the dough on a well floured surface (preferably some type of pie mat or plastic wrap to make it easy to transfer to the pan.  Flip over the pie mat or plastic wrap and center the crust over  the bottom of the pie tin.  Press in place.   Roll out the other 1/2 of the dough and set aside.

Apple pie

Ingredients

• 1 1/2 cups sugar, divided
• 1/4 cup flour
• 1 1/2 teaspoon cinnamon
• salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 6-7 Granny Smith apples, peeled and chopped.  
• 1 Tablespoon butter

Directions

1. Combine 1/2 cup sugar, 1/4 cup flour, and a pinch of salt in a small bowl.  Sprinkle over the bottom of the uncooked pie crust.  
2. Fill crust with 1/2 of the apples.  Sprinkle on another 1/2 cup sugar, then add the rest of the applse so they mound an inch and a half over the edge.  Combine remaining sugar (1/2 cup) with a pinch of salt, cinnamon, nutmeg, and ginger in a small bowl.  Pour evenly over the top of the apples. Cut butter up into small cubes and place evenly over the top of the apples and spices.  (Next time I'd just combine this whole step - mix all of the apples with all the rest of the sugar (1 cup) and spices and pour it all in the pie.  I'd still put the flour mix on the bottom though.)
3. Place the top crust over the apples.  Pinch top and bottom layers together, trim, and crimp or form as desired.  (She did this cute thing where she cut out left overs of the crust and put them on top to be decorative.  I was actually very proud of myself for making a leaf - I had no fall cookie cutters so I took a round metal biscuit cutter and squished it to a leaf shape.  Worked perfectly.)
4. Brush crust lightly with milk.  Sprinkle with 1 Tablespoon of sugar. Poke or cut holes for the steam to escape.  
5. Bake at 425 for 10 minutes then reduce heat to 375 and bake for 45 minutes more.  Watch pie carefully the last 20 minutes and tent with foil if necessary to avoid over browning.  Remove and let cool completely.