Today, I am sharing a recipe for (hands down) the best apple pie that you will ever have. It is guaranteed to please!
FILLING: Get 6 apples (or 7 for deep dish). Rome or McIntosh are what I usually use, but today I switched it up and went with a few Granny Smiths.
Remove peel and core. Slice into chunks 1/4" thick or less.
Add to apples: 1 C white sugar, 1/2 C light brown sugar, 1 tsp salt, 1 tbsp cinnamon, 1/2 tsp nutmeg, 3 tbsp flour, 1/3 C half & half (or 1/2 C half & half for deep dish).
Stir all ingredients together and microwave for 3 minutes on high. Set aside.
CRUST: Combine 2 C flour (not self-rising), 1 tsp salt, & 1 1/2 tbsp sugar in a mixing bowl. Add 1 C Crisco and use a butter knife to cut into the dry ingredients.
Continue to cut the Crisco into the dry mix until there are pea size chunks.
Next add 1/3 C + 1 tbsp half & half and sprinkle a handful of flour over the top of the mixture. Make into a ball in the same bowl and kneed gently. Add small amounts of flour to make it less sticky.
Cut crust into 2 pieces with 1 slightly larger for the bottom crust. On a floured surface, roll out dough into a circle with a rolling pin.
Place the crust in the pie dish and push it into the bottom and sides of the dish to make it even. (The transfer can be made easier by folding the crust in 1/2 and then placing in the dish.)
If there are gaps fill them… it doesn't have to be perfect.
Add your apple mixture to the pie. Remove excess juice with a spoon.
Roll out the other half of your dough for the top crust. Fold or gently roll up to make transfer easier and cover the apples.
Pinch the edges together (top crust to bottom crust) around the outside of the dish. Cut a couple of slits into the top crust with a butter knife. Sprinkle the top with sugar.
Bake at 375°F for 30 minutes or so. Remove once filling is somewhat set, and apples are tender.
Serve warm with a side of vanilla ice cream.
You'll be loved all the more after your family & friends indulge in this labor of love. It takes time, but it is worth it! Promise.