. : MABON RECIPES - APPLE PIE : .
[ I N G R E D I E N T S : ]
2 and 1/2 cups all-purpose flour
3/4 cup cold butter, cut into chunks
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
6 medium (6 cups) tart cooking apples, peeled, cored, sliced 1/4 inch
[ D I R E C T I O N S : ]
1. Combine 2 and 1/2 cups flour, 1 tsp sugar, salt, 1/2 tsp cinnamon and 1/4 tsp nutmeg in bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
2. Divide dough in half; shape each half into ball. Flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
3. Preheat oven to 400 degrees Fahrenheit
4. Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from the edge of pie plate; set aside
5. Combine all filling ingredients except apples, 1 Tbsp butter, and 1 tsp sugar in bowl. Add apples; toss lightly to coat. Spoon mixture into prepared crust.
6. Roll remaining ball of dough into 12-inch circle. Fold into quarters. place dough over filling; unfold. Trim, seal, and crimp or flute edges. Cut 5 or 6** large slits in crust. Brush with melted 1 Tbsp butter; sprinkle with 1 tsp sugar. Cover edge of crust with 2-inch strip of aluminum foil
7. Bake 35 minutes***; remove foil. Continue baking 10-20 minutes**** or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.
*feel free to sub with your own preferred recipe or a pre-made crust
**I prefer 5 slits because somehow it feels more witchy
***I highly recommend that you place the pie plate on a cookie sheet to catch the juice drippings!
****Mine only required an additional 15, but that likely varies oven to oven
