Classic Apple Pie

Today I took a real Sabbath. I got up later than usual, I didn't worry myself to death over upcoming homework, and I spent the whole morning playing cards with my husband :) AND I made apple pie!

The fruits of my labor (including the corn chowder in the mugs in the background):

Believe it or not, I had never made a real pie crust before today. I'd heard horror stories of how hard it was and though I would enlist the help of a dear experienced friend to help me with my first one. But alas, I decided that today was the day, and did it on my own. I also have no idea why they say it's so hard. The whole process of chilling the dough slows things down, but it certainly wasn't difficult.  So here we go!

Flour, salt, and chopped-up butter go in the food processor until nice and crumbly.

You'll notice that I have an incredibly tiny food processor, so I actually had to do the top and bottom crusts separately. Anyway, add the ice water and pulse just until it comes together.

If you're me, dump out the first batch and do the other one. 

Then take some of the dough from one lump and add it to the other; bottom crusts need more dough. Then roll both into nice little disks and stick them in a plastic bag to chill for at least a half hour. Little tip-- roll the disk on its edge before chilling to help it roll out without cracking.

Meanwhile, peel 6 apples (or more!) and mix them up with some flour, sugar, and spices. 

Then roll out the bigger disk and stick it in the bottom of the pie plate. 

Fill the dish with the apples

And top with the top crust.

I've seen people use cute little pie crust cutters to make designs on their pies, and I'm a copycat (without any of the proper tools) so I used my little mini gingerbread man to do what I could! I like it :)

Then bake it at about 425 for half an hour, and 375 for another half hour.

And here's your beautiful pie! 

The Recipe:
Dough: (for one crust, double for top and bottom)
1 1/4 cups + 2 tbsp All-Purpose Flour
1/4 tsp salt
6 1/2 tbsp butter, chopped into little cubes and thoroughly chilled
1/4 cup ice water

Filling
6 Apples (I used 2 Granny Smith, 2 MacIntosh, and 1 Fuji)
2 tbsp lemon juice
2 tbsp flour
3/4 cups sugar (I would have liked it better with less, but I don't like it very sugary)
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Allspice

The recipe said to preheat to 500 degrees, and drop it to 425 once the pie is in the oven, so that's what I did. I can't pretend to know why in the world that was necessary.
So bake for half an hour at 425 and another half an hour at 375.

The End!