Fruit pies don't really require exact recipes, in my opinion. Just a little of this, a little of that, you know? It's all wrapped in pie crust anyway, so whatever you do is bound to be delicious!
1/4 c sugar, more or less to taste
2 Tbls flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
Apples; peeled, cored and sliced (I used Empires and Northern Spies. Use more than you think you'll need; they'll cook down!)
2 Tbls butter
Pie pastry, enough for a double-crust pie (recipe below)
Preheat oven to 425F (220C).
Roll out one pie crust round and place it in your pie pan. Dock the bottom and sides and place in the freezer while you make the filling.
Combine the sugar, flour, cinnamon, salt and nutmeg in a large bowl. Toss in apples. Pour into prepared crust and dot with butter.
Roll out the second crust and place over the pie. Seal and flute the edges, then cut a few slits in it to release steam. Brush with milk and sprinkle the sugar over the top. Bake for 20 minutes then decrease the oven temperature to 375F (190C) and bake 30-35 minutes until well-browned and crispy.
Makes enough for 1 double-crust 9" pie.
2 c (250 g) flour
1 tsp salt
1/3 c (78 g) shortening, chilled
1/3 c (78 g) butter, frozen
4 Tbls cold water (may need more or less)
Mix flour and salt in a medium-sized bowl. Add chilled shortening and place in freezer. On a chilled plate, grate butter with a cheese grater using the larger holes. Add to shortening and press mixture gently with fingers until it resembles coarse crumbs. Sprinkle water over the dough, tablespoon by tablespoon, and mix with a fork just until combined. Compress into a ball (try not to knead too much!) and flatten into two equal-sized disks. Wrap well in plastic wrap and refrigerate for at least two hours (or up to a week).