Apple Pie (for dummies like me)
This is pretty much straight from the Better Homes and Gardens cookbook.
Peel, core, and thinly slice about 8-9 large apples or the equivalent into a bowl of salt water. The salt water keeps the slices from browning. Slices should be 1/8 to 1/4 inch thick or so. It's best to use apples that are a little underripe so they are kinda tart.
Tristan peeling apples he brought from home to make a pie
Set the apples aside and start on the crust.
2 c. flour
1 tsp. salt
3/4 c. shortening
Mix together flour and salt. Cut in the partially hydrogenated goodness or mix with your hands until the whole mess is crumbly. Add a small amount (spoonful or so) of water to a portion or the dough and toss it in with a fork. Repeat for the rest of the dough until it is all moistened enough to be formed into a ball. Don't mess around with the dough too much or else the crust will be tough (bummer). Form the dough into two equal sized balls. Set the balls in a cool place and get the apple slices ready.
mixing the pie crust by hand
Drain the salt water from the apple slices making sure to get most of the water out. Add a cup of sugar or so depending on how sweet the apples are. Add cinnamon and maybe some nutmeg to taste. Mom says "no" to nutmeg but Gramma says "yes" to nutmeg so it's your call. Use maybe 1/4 tsp. cinnamon and 1/8 tsp. nutmeg. Throw in a tablespoon or so of flour to thicken everything up and stir, stir, stir. Now let this mess contemplate its existence while you finish the crust.
home made apple pie it doesn't get any better than this
On a floured surface, roll out one ball so that it's pretty darn thin and large enough to fill your pan. Roll the crust onto the rolling pin and transfer into the pie pan being careful not to stretch the dough out. Trim the dough around the edge of the pan. Now you can dump the yummy apples into the bottom crust. Make sure all the runny stuff makes it in too. Now roll out the top crust just like the bottom and place it on the top. Trim the top crust and seal the edged by pinching the two crusts together.
Now wrap some foil around this pinched edge so it doesn't burn. Slice some vent hole in the top of the pie and you're ready to toss the whole mess into a 375 degree oven. After about 20-25 minutes remove the foil and let it bake until the apples are tender and the top is nice and golden brown and delicious (another 20-25 minutes or so). Serve with beer.
making tarts from the leftovers
P.S. You can roll out the crust trimmings and make into small tarts to bake along with the pie. Fill them with extra apples, cinnamon and butter, or maybe marshmallows with some cocoa mix and beer. Sarah says maybe the beer is a bad idea. You be the judge.