I discovered this great recipe in a VICTORIA magazine when I was pregnant with Leighlyn in 1997. Since then, it is the ONLY apple pie recipe that we use. Incidently, it's actual name is Best Ever Apple Pie! Following it as a delicious recipe for butter pie crust. I recommend that you place your water and ice that you will need for the crust in the refrigerator for about 30 minutes before you actually put the crust together.
6 large apples (use 2 or 3 different kinds of apples)
1/2 c. granulated sugar
1/2 c. firmly-packed brown sugar
2 tsp. flour
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice (optional)
2 tablespoons butter or margarine
1 T. grated lemon peel (optional)
1. Peel, core and thinly slice apples. Put into a large bowl.
2. In a medium bowl, combine sugars, flour and spices. Sprinkle 1/3 of mixture into your uncooked pie crust. Toss the apples with 1/2 of the remaining spice mixture. Mound all of the apples into the crust. Sprinkle with the rest of the spice mixture. Dot this with butter. You are then ready to place your upper crust over all.
A frozen pie crust can be used but this is especially delicious if you use the following recipe!
2 c. flour
1/4 tsp. salt
2/3 c. butter that you have diced.
1 T. granulated sugar
1/4 c. ICE water (We have a water and ice dispenser in our refrigerator. I take a large glass of water from the dispenser with a few ice cubes. Then I put them in the refrigerator while I am putting the pie ingredients together. Then I measure out the 1/4 c. of water and I am ready to go!
In a large bowl, combine the flour, sugar and salt. Slowly add your diced up butter until mixture resembles coarse crumbs. (I find that using my bare hands is a much better tool for working with my pie crust dough.) Stir in the 1/4 c. of your cold water (no ice). This will eventually form a ball. Pull out half of it and roll it to fit into a 9" pie plate that has been sprayed with PAM. Press the dough into the bottom and sides of the pie plate. NOW, you're ready for the yummy apple pie ingredients!
After you have followed the apple pie recipe and have filled the bottom crust with it, you are ready to roll out your top crust. When it is rolled, fold the crust in half. Then fold that half in half. Then you can safely lift the crust and place it on top of the apple mixture. Unfold it, half by half. Squeeze the edges of the bottom crust with the top crust. Using a sharp knife, cut 1" slits into the upper crust so that steam will escape the pie. Sprinkle with sugar or cinnamon/sugar. Bake at 425 degrees for 50-60 minutes. CHECK OFTEN. Various ovens and weather conditions can actually cause MAJOR differences in the baking times. Bake until crust is golden. Let cool for a few minutes before cutting. Enjoy!!!