You could win contests with this one!


Now that the pie crust** (SEE THE WORLD’S BEST PIE CRUST) is complete, let's make the world's best
apple pie filling. You may use any type of apples, but tart apples work the best.  I would use Granny
Smith or John-a-gold apples.

For the apple pie filling you need:
5 -  8 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Lemon Juice

Slice Apples
Peel and slice your apples.
Soak them in water with 2 tablespoons of lemon juice. This will prevent the apple cut from oxidizing to
a brown color.

Mix the following into large mixing bowl:
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon apple brandy, or apple jack or just plain brandy

Mix the apples and seasoning together.

Assemble the pie

Now that your pie crust has cooled, we are ready to roll out the crust. 
Take out one half of the cooling crust dough. 

Rolling Pie Crust
Second Step: Rolling Pie Crust
Roll one of the balls of pie crust out until it is around 1/8th of an inch thick and about 11 inches in

Putting Crust in Pie Pan:
Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.

Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the
crust. This will let the steam out as the pie bakes.

Filling Apple Pie:
Place all of the apples in the pie. Put about 4 -6 chunks of butter on top of apple filling. This will give
the filling a buttery rich flavor.

Cover Filling With  the second crust,  rolled out to 10 inches in diameter.
and place it on top of the pie.

Here is where you can take any extra crust pieces and make leaves,  or an apple with a leaf sticking out
of the top to decorate your crust.  Moisten you decorations with a bit of milk or even water to hold 
them in place.

Working from the inside of the outside edge of the pie,  pinch the edge of the crust with the forefinger
and thumb of both hands.  Turn the pie around until you have pinched the crust on the whole
circumference of the pie.  Now with a knife,  go to the outside perimieter and carefully remove any 
excess crust dough from the pie pan or plate.

Baking the Pie:
Protect the edges of the pie with edge protectors or makae aluminum foil protectors. Cut strips 
of aluminum foil and place them around the edge of the pie. This will prevent the crust's edge from 
burning while it bakes. You will want to take the foil off about ten minutes before the pie is done. This
way, the apple pie will have a golden brown edge.

Bake your pie at 400 degrees for 50-60 minutes.

For a glossy, shimmering effect, sprinkle some coarse granulated sugar on the top of the pie and any
decorations before you bake.



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