Apple Pie

Always Read a recipe through at least one time before attempting to make!! 

Pie crust.  Now ill post a recipe for pie crust, because its very easy to make. Trust me, if u can cook, u can make crusts.

  You can use a pre-made crusts. If I am making a lot of pies, for a holiday or a party, I always use this shortcut. Pillsbury, makes the best pre-made pie crusts.  For this recipe you'll need one pre-made pie crust in a pie pan, and one that isn't.

Apples:
 8 cups. for a Deep Dish Pie, use 10 cups.  Peeled, halved, then quartered and pitted. Cut into thin slices. I like to use a mixture of Apples. Sweet and Tart. Tart are usually the very best though. Apples should be non bruised, and firm, tight skin. Any wrinkling is a sign of old age. I prefer those for a turnover. McIntosh and Granny Smith are great for pie.

1 Tsp Lemon Juice
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp all purpose flour
1 tsp cinnamon
1/4 tsp ground nutmeg - Fresh ground is best, use the tiny side of the cheese grater. (You know the side of a cheese grater, you've always wondered its used for,well this is it! :)
1 tsp vanilla extract
1/4  salt
1/2 stick of real butter




Preheat the oven to 425 degrees.
In a large bowl, toss together the apples, Lemon juice, light brown sugar, granulated sugar, all purpose flour, cinnamon, nutmeg, vanilla extract and salt.
Press one pie crust into a pie plate, taking care to push it into the plate corners.Pour the apple mixture into the pie shell and spread, leaving it higher( piled very high for deep dish) in the center than on the sides. Dot with the butter.

Roll the second crust out, about 2 inches wider than the pie.  Cut a few teardrop shapes out of the pie in the very center. Put opposite of the cuts( see pic below) When u pick up a crust, u can roll it back onto your pie roller, or gently fold in half and then in quarter, and bring the pie TO THE CRUST, gently lift up onto the pie and fit accordingly.Try to work quickly, careful not to over handle the dough. Over handling can make the crust chewy.
Spread the second pie crust over the filling, crimping at the edges to seal with the bottom crust. We like a big fat crust around the edges. 

Cover the edges of the pie with loosely fitted aluminum foil. Do this to keep the pie edges from burning and cooking faster than the rest of the pie.
Cook the pie for 45-55 minutes, until lightly browned all over. Let cool slightly before serving. Serve with Vanilla Ice Cream. :) Enjoy!