Apple Pie

Pie Crust
(For double crust)

2.5 cups of flour
pinch of salt
1/2 teaspoon of sugar
12 tablespoons of unsalted butter (cold)
4 tablespoons of margarine or crisco (cold)
6 tablespoons cold water (a little over 1/3rd of a cup)

Put in flour, salt, and sugar, butter, and margarine. Pulse in food processor about 8 times.
Add in almost all of the water and give it a few more pulses to start it out, then run it until the dough comes together. Divide in half. Chill dough(but not necessary). Dough can be made up to a day in advance.

Apple Mixture

5-6 Cups of Peeled and Sliced Apples (Roughly 4-5) (Mom recommends Cortlands, I like Fuji)
The juice of a lemon (and the zest if you like)
1/2 teaspoon cinnamon
3/4 cup sugar
3 tablespoons flour

Mix together. Let sit in bowl for at least 20 minutes.

Preheat oven for 375.

Assemble Pie
Put half of the dough on a lightly floured surface. Roll, rotating the rolling pin so that it rolls out in a circular shape, flipping periodicly. Roll out to at least an inch and a half wider than the size of the pie plate (put the pie plate upside down on the dough to help measure). Cut off excess dough so that it makes a circle. Fold dough in half and open up into the pie plate, lightly pressing it in (don't stretch the dough at all). Put the apple mixture into the pie plate.

For this recipe we are going to use leaves cut out of dough for the top crust. Roll out the top crust, and cut leafs out with a leaf cookie cutter. Place on top of the pie covering the apples. Beat an egg and add some water and brush over the top lightly. Then lightly dust the top with sugar.

  

Check about 40 min, or until it bubbles up thick. Take out of the oven and let cool some before eating (best with Ice Cream IMHO).