Elaine's Winning Apple Pie

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GOOD MORNING, NANCY!!
I WANTED TO SHARE THIS RECIPE WITH YOU AS I BELIEVE IT TO BE THE BEST APPLE PIE I HAVE EVER TASTED. MY NEIGHBOR, SUE, BROUGHT OVER TWO SLICES FOR RICH AND I LAST EVENING AND IT WAS STILL WARM. SHE BROUGHT A COPY OF THE RECIPE OVER THIS MORNING BUT THE PRINT WAS SO TINY AND DIFFICULT TO READ THAT I JUST INPUT IT INTO WORD PERFECT AND WILL PRINT IT OUT TO INCLUDE IN MY MILLIONS OF OTHER "TO DIE FOR" RECIPES. TRUST ME, THIS ONE IS A KEEPER!! LOVE YOU, ELAINE

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Ingredients

  • PASTRY DOUGH FOR DOUBLE CRUST PIE FOR 9 INCH PIE PLATE:
  • 2-1/2 CUPS ALL PURPOSE FLOUR
  • 1 CUP COLD BUTTER CUBED
  • 2 TEASPOONS GRANULATED SUGAR
  • 1/2 TEASPOON SALT
  • 1/3 CUP COLD WATER
  • .............................
  • PIE FILLING:
  • 3/4 CUP GRANULATED SUGAR
  • 1/4 CUP PACKED BROWN SUGAR (ADJUST TO TARTNESS OF APPLES)
  • 2 TABLESPOONS ALL PURPOSE FLOUR
  • 1 TEASPOON GROUND CINNAMON
  • 1/4 TEASPOON SALT
  • 1/4 TEASPOON GROUND NUTMEG
  • 3 LB. TART COOKING APPLES, PEELED, CORED AND THINLY SLICED
  • 2 TABLESPOONS BUTTER, CUT UP
  • 1/4 CUP WHIPPING CREAM
  • 1-2 TABLESPOONS MILK
  • 1 TABLESPOON SUGAR

Preparation

Step 1

FOR PIE CRUST:

PLACE ALL IN PROCESSOR, COVER AND PROCESS WITH ON/OFF TURNS UNTIL MOST OF MIXTURE RESEMBLES CORNMEAL BUT A FEW PIECES REMAIN. WITH PROCESSOR RUNNING, QUICKLY ADD 1/3 CUP COLD WATER THROUGH THE FEED TUBE. STOP PROCESSOR WHEN ALL WATER IS ADDED; SCRAPE SIDES. PROCESS WITH 2 ON/OFF TURNS. REMOVE FROM BOWL, DIVIDE IN HALF. IF NEEDED WRAP AND CHILL UNTIL EASY TO HANDLE.
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FOR PIE FILLING:

IN LARGE MIXING BOWL COMBINE GRANULATED SUGAR, BROWN SUGAR, FLOUR, CINNAMON, SALT, AND NUTMEG. ADD APPLES, TOSS TO COAT. TRANSFER TO A PASTRY LINED PIE PLATE. COVER WITH TOP CRUST, VENT WITH SLITS ON TOP OF PIE. SPREAD TOP OF CRUST WITH MILK USING PASTRY BRUSH AND SPRINKLE WITH SUGAR. COVER PIE EDGES WITH FOIL.

PLACE ON FOIL LINED BAKING SHEET. BAKE AT 375 FOR 40 MINUTES. REMOVE FOIL FROM EDGES AND CONTINUE TO BAKE FOR 25 TO 30 MINUTES

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NOTE: I'M HERE TO TELL YOU THAT THE CRUST FOR THAT WINNING APPLE PIE RECIPE IS ABSOLUTELY AMAZING AND I WILL BEGIN TO USE IT FOR MOST OF MY PIES. I CANNOT WAIT UNTIL YOU TRY IT. BY THE WAY WHEN YOU MAKE THAT PIE, SUE USED GOLDEN DELICIOUS APPLES AND REDUCED THE AMOUNT OF SUGAR. THEY CALL FOR A HUGE AMOUNT OF SUGAR AND I NORMALLY USE IN A GRANNY SMITH APPLE PIE A TOTAL OF 1/2 CUP OF SUGAR OR LESS DEPENDING ON THE SOURNESS OF THE APPLE. I THOUGHT THE BAKING TIME SEEMED A BIT EXCESSIVE AS WELL SO I'LL PROBABLY TEST THE DONENESS OF THE APPLES WITH A KNIFE GENTLY INSERTED INTO THE TOP SLITS ON THE PIE TO SEE IF APPLES ARE DONE. SUE ALSO SAID THAT SHE PROCESSED THE DOUGH THEN REFRIGERATED IT FOR 1/2 - 1 HOUR AND IT HANDLED EASILY. THAT LITTLE BIT OF WHIPPED CREAM IN THE FILLING MAKES IT A VERY SILKY, LUXURIOUS FILLING!!!!

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