ArkansasRockers.com

Filling:
7 granny smith apples, peeled, cored, and sliced.
2 tbsp. all purpose flour, sifted
3/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tsp cold water (or lemon juice)
2 tbsp cold butter cut into small pieces

Crust:
1 1/4 cup sifted flour
6 tbsp cold butter
2 tbsp cold shortening
1/4 tsp salt
2-4 tbsp ice water
milk for brushing the top
sugar to sprinkle on top

Preheat oven to 450 degrees.

Start with the crust so it can chill while you do the rest. Cut the butter and shortening into small pieces. Sift the flour, and add it as well as the salt. Mix these together unitl it gets somewhat meal-ey. Then add the ice water and mix until dough forms. It won’t look like it’s happening, but just pick it up with your hands and mash it around a bit. break the dough in half and wrap in seran or wax paper. Chill the dough for about an hour. If you don’t think you have that much time, put it in the freezer, but don’t let it freeze.

In a bowl add the apple slices, sugar, flour cinnamon, nutmeg, salt, and watter. Mix well. Roll out your first half of the dough and set in a 9″ pie plate. Place this in the fridge while you roll out the top. Ad your filling to the dough lined pie plate. Add the butter bits all over the top of the apple mixture. Place the other half of the dough on top, pinching the edges together. Brush the top with milk (I just smear it on with my hands since I don’t have a brush). Sprinkle about 1/2 tbsp (or more) sugar on top.

Bake the pie for 20 minutes at 450, but keep an eye on it after the first 15 minutes. Within that time the top should get pretty golden. Reduce the heat to 350 and bake another 20 minutes. Remove and cool on a rack for 20 minutes.

Invite your friends over and make sure someone brings vanilla bean ice cream.