Traci's delicious Apple Pie recipe

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I've got to hand it to the girl, for someone who has never taken an interest in cooking until recently, she has knocked it out of the park on every attempt.. Not to mention I have enjoyed the heck out of dessert every night this week.

I'm not much of a dessert maker unless it is something easy because I'm not much of a measur-er.. I can cook the heck out of savory dishes, meats and veggies are where I shine. they don't require as much precision but desserts, I'm too much of a rebel for following rules that closely.

my cutting board, she had taken over my cutting board,

it starts off a little something like this.

Until she started making desserts I mostly used those measuring cups for melting butter, and as soup bowls when I half way called myself dieting and didn't want to eat more than a cup of chili and no the doritos and olives and shredded cheese on top do not count as added calories, so just hush yo mouth.

I am thrilled that she has taken an interest in cooking, could it be that me, and the one I consider my most difficult child actually have something in common? The whole idea of sharing cooking tips, and being in the kitchen cooking together, her making a dessert to pair with my savory main dish, this is going to be fun. Or we will kill each other... Either way it's going to be an event.

I don't have the recipe for her blueberry cobbler, or her peach cobbler yet but I do have the recipe for her Apple pie complete with a yummy flaky, home made crust, so I am going to share that with you now..

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And then it turns into this apple filled awesomeness

CRUST

2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

Ice water

FILLING

1/2 cup all-purpose flour

6 to 7 apples cut into thin slices

2 cups white sugar

1 teaspoon cinnamon

1 pinch of pumpkin pie spice (cuz pumpkin pie spice makes everything nice)

2 tablespoons butter

Preheat oven to 375 degrees F.

Crust:

In a medium-mixing bowl cut the shortening and salt into the flour by hand until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist, careful not to over mix

Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie pan. To transfer the pastry to the pie pan, wrap it around a rolling pin and ease it into the dish. Trim it even with the edges of the pie pan.

Add the apple filling into the pastry lined pie dish. Cut butter into small pieces and put on top of the filling.

Filling:

In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and pumpkin pie spice continue mixing until they are well coated, then pour into pie crust.

Roll the remaining pastry out and cut into 1/2 inch wide ribbons and place across pie in an over under pattern, alternate over under trim ends even with pie pan and press edges of top and bottom of crust together. Sprinkle with cinnamon sugar

Cover loosely with tin foil Bake for 25 minutes . Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.

melissa

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