I love Thanksgiving. It's about all the right things, and all the right things definitely includes pie. And traditions of course. And one of my all time favorite Thanksgiving traditions is one my mom started years ago with my sisters and I. On the eve of Thanksgiving, we all gather together (usually with bubbly) and make the pies for the next day. We catch up. We laugh. We usually end up dancing around the kitchen. It's the best. And one of the reasons why I will always love Thanksgiving with all my little heart. So here's one of her legendary pie recipes. Her pie crusts are the best of the best and are always so perfect.
Apple Pie Filling Recipe
8-10 Granny Smith Apples ( you can also use a combination of 1/2 Granny Smith Apples, 1/2 Cortland apples)
Approximately 1 cup packed Brown Sugar
1/4 cup Flour
2 teaspoons Cinnamon
1 teaspoon Nutmeg
Peel & thinly slice apples into a large bowl.
Add dry ingredients and mix well; set aside while making the crust.
The Perfect Apple Pie Crust
From the Betty Crocker Cookbook
Makes: 8-9 Inch Two-Crust Pie
2 cups all-purpose flour ( I use Unbleached King Arthur)
1 teaspoon salt
2/3 cup plus 2 Tablespoons shortening (Crisco works best)
4-5 Tablespoons cold water
Measure flour and salt into bowl. Cut in shortening thoroughly.
Sprinkle in water, 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl.
Gather 1/2 dough into a ball; shape to flattened round on lightly floured board. With floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry in half or quarters and gently unfold into pan.
Pour Apple mixture into dough lined pan. Roll out top crust, fold in half, and cut 5-6 small slits in fold for venting. Place over top of Apple mixture. Pinch pie crust edges together.
Brush with slightly beaten egg white ( I beat it with a fork) and sprinkle with sugar.
Bake at 375 degrees for about an hour or until pie crust is golden brown.