Apple Pie Recipe

This is a great 2 crust apple pie recipe, with brown sugar, cinnamon, and so much more yumminess.

Ingredients:

4 large Cooking Apples, about 2 lbs.

1 Tbsp. Lemon Juice

2/3 Cup Granulated Sugar

1/2 Cup Light Brown Sugar, firmly packed

3 Tbsp. Flour

1 tsp. Ground Cinnamon

Dash Nutmeg

Dash Allspice or Ground Cloves

2 Tbsp. Butter

Pie Crust

1 3/4 Cups All-Purpose Flour

1 tsp. Salt

1/3 Cup Margarine, cold

1/3 Cup Shortening, cold

1/3 Cup Water, ice cold

Directions:

Start with peeling, and cutting the apples in quarters, removing the cores. Cut them into 1/4” slices and toss into a bowl with the lemon juice.

Combine sugar, brown sugar, flour, cinnamon, cloves, and nutmeg in a separate bowl. Pour mixture over the apples and toss to coat well.

In a mixing bowl, combine the flour and salt, and cut in the margarine and shortening, until it resembles small peas. Sprinkle on the water and quickly gather the dough into a ball. Wrap it in waxed paper, and chill for 30 minutes to an hour.

Roll half of pie crust to a 12” circle on a lightly floured surface. Fit crust into a 9” pie plate; trim overhang to 1/2 inch.

Spoon the apples into the prepared pie crust shell; cut butter into very small pieces and sprinkle over the apples.

Roll out remaining pie crust to an 11” circle. Cut several slits in pastry to allow steam to escape. Cover the pie and trim the overhang to 1/2”. Turn edges under flush with the rim; flute all around to make a stand-up edge.

Bake the pie for 40 minutes at 425 degrees F, or until top is golden brown and juices are bubbling up. Cool on wire rack.

And Enjoy!