Perfect Apple Pie

Perfect Apple Pie


Place the flour, sugar and salt in a large bowl, electric mixer bowl, or workbowl of a food processor. Cut the butter into slices on top of the flour. Use a pastry blender and your fingers, OR the paddle attachment of the mixer, OR pulsing action of the food processor, to cut the butter into the flour. Gradually pour in the water while mixing, with a fork if you are using the hand method, OR with the mixer running OR food processor pulsing, until the dough clumps tgether. Gather the dough into a ball, divide it in half, and flatten it into 2 disks, wrap these in plastic or wax paper, and chill while you make the filling


Peel, core, and slice the apples. Taste them and add larger amounts of sugar depending on their sweetness. Toss the apples with the spices, lemon juice and flour.


Preheat the oven to 400 degrees. Roll out half the dough on a floured surface, and fit it into a deep 9-inch pie plate. Spoon in the apple filling. Roll out the rest of the dough, and either cut it into strips and make a lattice, or make a solid top crust for the pie. Trim off any excess, and crimp the edges together. Bake for about 50 minutes to one hour until the crust is browned and the filling is bubbley. Cover the crust with foil if it browns too fast.
Amelia Dixon-Shapiro and a perfect apple pie, that she baked using the hand method, with her Aunt Deb, September 17th, 2000

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