Tis The Season For Apple Pies!! Yes By Golly It Sure Is!!

Apple Pie!!
I do very little baking now days, but every once in a while I'll bake an Apple Pie…
I make a pretty good pie crust, but I'm usually making a crust for a savory dish. I had a whole bag of apples, so it seemed like a good time to bake an apple pie...


This is my favorite pie crust....I use to make so many pies, (14 pumpkin pies for Thanksgiving) and this one was so fast, easy and turned out perfect every time...

OIL PIE CRUST:

1 c. flour, plus 2 tbsp.
1/2 tsp. salt
1/3 c. oil
2 tbsp. cold water

FOR TWO CRUST PIE:
1 3/4 c. flour
1 tsp. salt
1/2 c. oil
3 tbsp. cold water
Mix and roll between wax paper.


APPLE PIE RECIPE:

INGREDIENTS
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 teaspoons ground cinnamon, or to taste
1 tablespoons all-purpose flour
1 tablespoon corn starch
1/2 teaspoon ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tablespoon butter


DIRECTIONS
1.Preheat oven to 400 degrees F (200 degrees C).
2.Cut the apples into 1/4 inch slices.
3.In a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
4.Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
5.Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.


Baking Apple Pies!!
Baking apple pies is a rather straightforward technique, but a few tips can help to make your pies come out looking and tasting perfect.

1. Preheat the oven to the temperature the recipe you are following recommends. Most apple pies bake at a temperature of between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven for the first part of baking, then turning down the oven to about 350 degrees F. This helps set the shape of the crust in recipes that contain a lot of fat; it can keep your crust from slouching.
2. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.
3. Baking a pie with a raw apple filling will take about an hour. Always bake pies on a baking sheet to prevent spillovers in the oven. Apple pies cook for approximately 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.
To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat. A glass pie dish is a great way to ensure the bottom crust is fully baked; using a baking stone or pizza stone is another trick. Baking on a stone ensures that the bottom crust on even the juiciest apple pie will be done when the top is brown.
4. For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set. Once the pie is done baking, carefully remove it from the oven. Let the pie cool to room temperature before slicing to allow the filling to set