2 Cups of Flour
1 Stick of Butter
4 Tablespoons Water
1 Cup of Flour
½ Stick of Butter
3 Tablespoons of Water
As many apples as you want, more apples equal a thicker pie. I used about 4.
Tiny bit of Vanilla
Set oven to 350 degrees Fahrenheit.
Mix together bottom crust ingredients and create a dough ball
Form dough to the pie pan, and line with aluminum foil. Fill aluminum
foil with dried rice or dried beans (to weigh down crust)
After the oven heats, place pie crust cover in foil (with rice) in oven for 30
While the bottom cooks, make the top in the same manner (it’ll be smaller, so make it thinner.
Mix sliced apples, cinnamon, sugar, nutmeg, vanilla and melted butter in a mixing bowl till nicely coated.
Once the crust is slightly golden, remove from the oven and remove the rice and foil, leaving you with a golden crust. Also the rice/beans are still good to cook as normal, so do not throw them away.
Fill the crust with as much filing as you’d like, and cover the top with the crust you previously made, cutting slits in it to release steam.
I then covered the top crust with leftover melted butter & sugar from the bottom of my sweet potato dish and it was a great choice.
Cook pie at 350 degrees Fahrenheit for 45-60 minutes.
Once done, remove from oven and let sit for at least 10 minutes if you don’t want to be burned.
Also, if there are grains of rice or beans in your pie, you didn’t read the instructions right.
I hope you enjoy the barrage of food I’ve posted tonight from my pre-thanksgiving appetizer of Homemade Chicken Soup, Sweet Potatoes & Squash, and of course, Apple Pie.
Also, I’d like to thank my loyal helpers, Jing, Tony, and Grant who helped me prepare and clean up.
Hope you enjoy it just as much as we did!