Apple Pie (My Way)

"American as apple pie," that's what I was thinking when I awoke from bed one morning. It had me not only wondering who coined the phrase, but why I had apple pie on the brain. If you are reading this and happen to know, please indulge me. Anyway, the thought sent me to the local grocery store. One of the best things about apple pies, are the apples. Most well rounded bakers know of the endless varieties of apples and while I enjoy many for eating, I reserve two for my pies: granny smith and fuji. I like granny smith because it’s tart and crisp profile make it excellent in pies and I like Fuji, because it’s sweet, juicy, and crisp and my favorite of the variety. Using these two apple types together makes for the perfect pie. Don't ever forget the "homemade" crust! Whoever told you that the crust makes the pie was right. I use Rose Levy Beranbaum's recipe because she is the Goddess of pasty making and her recipe makes the perfect crust. Enjoy

Method to my madness

2 2/3 cup pastry flour

1 cup well chilled butter flavored shortening

3/4 tsp salt

1 tbsp sugar or splenda

1/4 c (or so) ice water

1 tsp apple cider vinegar

4 cup of sliced granny smith apples

4 cups of slice fjui apples

1 cup splenda

1/8 cup of brown sugar

3 tbsp corn starch

juice of one lemon

zest of one lemon

zest of one orange

2 tsp cinnamon

1 tsp freshly grated nutmeg

1/8 tsp allspice

1 tsp vanilla extract

1/2 tsp rum extract

2 tbsp of light butter or margarine

1 tbsp milk

Directions

In a small bowl, combine splenda, brown sugar, cornstarch and spices; set aside. In a large bowl, toss apples with lemon juice, lemon zest, and orange zest. Add sugar mixture and extracts and toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie, trim and flute. Cut a few slits in top. Brush top with a milk wash and sprinkle sugar or splenda on top. Bake at 425 degrees F for 45-55 minutes until crust is golden brown and filling is bubbly

Flaky pie crust

In a large bowl combine flour, salt, and sugar. whisk well and set aside. Cut shortening into 1 inch pieces and cut into flour mixture using two forks or a pastry blender. Add vinegar to your ice water and slowly add water in tbsp increments. Moisten the dough so that it comes together in a ball and holds it shape. Divide dough in half and wrap each dough in half forming two disks. refrigerate the dough for at least 2 hours and it's ready to go.