I finally used some of the apples we picked at Soons Orchard. I made two apple pies. One for now and one to freeze for later. I would have made more but I ran out of some ingredients. So my recipe is:
1 1/2 cups White wheat flour
1/2 tsp salt
6 tbspns chilled unsalted butter, cut into small pieces
3 tbspns chilled vegetable shortening cut into small pieces
about 4 tbsns ice water
6 cups thinly sliced apples
3/4 cups sugar (you can use less sugar…i just have a VERY sweet tooth)
2 tbspns white wheat flour
1/2 tspn cinnamon
1/8 tspn nutmeg
For Crust: This recipe makes only a bottom crust. You need to double it for a top crust or use the Crumb top recipe below. Preheat oven to 400F. Mix the flour and salt (in a mixer..this is no fun by hand. Or maybe it is for someone..but not for me). Add butter and shortening and mix until mixture is crumbly.
Mix in enough ice water to form moist clumps (no more than 4tbspns though-any more than that and you will end up with goo). Gather dough into a ball and roll out to dough on floured surface. Transfer to a pie pan. Trim overhanging dough.
Pierce crust all over with a fork. Bake crust in oven til golden, about 10 to 15 minutes.
**If you double the recipe, split the dough into 2 balls. The first ball becomes the bottom crust so follow the above directions. The 2nd ball of dough gets rolled out on a floured surface to become the top crust.
For Filling: Preheat oven to 375F. Stir together sugar, flour, cinnamon and nutmeg. Add apple slices and toss til coated. Transfer mixture to the pie tin. Place remaining dough on top of mixture or top with Crumb topping. Bake for 25 to 30 minutes till top is golden brown.
Crumb Topping: Mix 1/2 cup white wheat flour, 1/2 cup brown sugar and cut in 3 tbspns butter till mixture is crumbly.
I still have some pie left. If someone wants to feed me dinner, I’ll bring the dessert.