My favorite pie crust...............Vinegar-pie-crust. I never add any extra flour to this pie crust. After mixing the ingredients together I form it into a ball, cut the ball in quarters. This will give you 2 (2) crusted pie shells. I lightly wet the counter surface, lay a piece of wax paper, place a cut piece of the pie crust on top then lay another sheet of wax paper on top and roll in a circle as best as possible. Remove the top layer of wax paper and flip the pie crust into the pie plate. Carefully peel off the wax paper and adjust the pie crust. Add the filling and repeat the pie crust all over again to make the top crust. Fold under the top crust on the edge of the pie plate and flute your edge. Use a cookie cutter to make the top vents or a knife drawing a couple of straight lines in the middle of the crust. Place your pie on a round baking sheet and bake according to the pie directions. Watch the edges as the pie bakes and use either tin foil or a crust protector to keep the crust from getting over baked.
7 cups of slice apples (I used 3 big mac's and 3 Braeburns)
1/4 cup light brown sugar
3/4 cup of white sugar
1-2 tsp cinnamon (I like the taste so I use 2 teaspoons)
1/4 tsp salt
3 rounded tablespoons flour
1/4 tsp nutmeg
Cut and slice the apples and add to a big mixing bowl. Mix all the remaining ingredients in smaller bowl then gently mix the cinnamon mixture into the apples. Pour into your lined pie plate, dot the top of the pie with a little bit of butter using about 1 Tablespoon of butter. Prepare the top pie crust and lay on top. Flute the edge of the pie and using a cookie cutter or cut slits with a knife to allow steam to vent. Place the pie on a baking sheet and bake at 425 degrees for about 40 minutes then reduce the heat to 325 degrees and continue to bake for about 20 minutes. Watch so your pie crust edge doesn't burn. Cover the edge with tin foil if needed. Serve with ice cream and enjoy................
Happy Baking
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