This recipe is for my favorite apple pie. It's my Mom's recipe (and her Mom's), and when I get the craving (around once a year in the Fall), I'll go through the steps and put it together.
Normally I make a double recipe pie crust. This ensures plenty for a large bottom crust and the top crust. I am not going to tell you how to do this, as it is not anything I am very good at. Each time I find a new recipe I try it, hoping it will be as easy as they say. I know you have to keep it chilled, and let it rest, so I try to curb my enthusiasm and make the dough the night before and let it rest overnight. Everything else about this pie is easy. I refrigerate it overnight, and when I try to roll it out the following day, it is always like a brick, and won't flatten.
But you already know how to do THAT. Bottom line, I usually wind up rolling it between two sheets of waxed paper, trying to get the wrinkles out, then, ultimately, patching together the crust.
Again, no matter. No one can see the bottom crust, and you will put icing over the top.
(I started writing this post a few days before Thanksgiving, and was so hungry, I decided to make the pie for dessert on the big day. I actually used a triple recipe crust (that is, triple recipe for a single crust pie) and 5 lbs. (16 cups) of apples, and double the sugar, flour and salt.)
I decided to once again try (oops, split infinitive) to roll the crust out on the countertop. I let the dough rest on the cuontertop, then I put flour down, floured the dough itself, and my rolling pin. I'd occasionally spatula up the edges and throw down a little more flour.
It worked OK until I tried to fold the dough on itself to transfer it to the dish. So once again, the pie crust was patchwork. I made it in a deep 9"X13" rectangular baker from Pampered Chef.
Here's the normal recipe:
Double recipe pie crust
About 3 lbs. Granny Smith apples (more if you eat them as you cut them, as I do.)
Start with a double pie crust recipe. Roll out a little more than half for the bottom crust.
Peel, core and slice (about 1/4 inch thick at the thick end) 6-8 cups Granny Smith apples.
Line a deep 9-10 inch straight-sided pan (we usually use a square pyrex dish) with the bottom crust.
Mix together separately 1 cup sugar, 2 tablespoons flour and a teaspoon of salt.
Put 1/2 the apples into the crust, cover with 1/2 the sugar mix, and sprinkle with cinnamon. Repeat.
Dot the top with butter.
Cover with top pie crust and seal. Poke a fork or the end of a sharp knife through the crust to let air out.
Bake at 425 degrees for 45 minutes. Check intermittently and if the edges of the crust are getting past medium brown, cover them with strips of foil.
Remove and cool.
After cooled, ice the pie. I know there are a lot of ways to make icing. This is simple and delicious. Put about 2 cups of confectioner's sugar in a bowl. Boil some water. Add few drops of water to the sugar and stir. Continue adding water in small amounts until the sugar is incorporated, and of a medium thickness. You should be able to pour it, but not freely. If you've added too much water, just add more sugar.
Drizzle the icing over the pie and chill. And serve. And get your duly earned compliments.
(Bottom line, the pie turned out to be a big hit, even if it was a bit rustic looking. Sent a big piece home with my folks, froze a couple of big pieces, and have been eating the rest all week. Oh well, somebody's got to do it.)