Dhea's Apple Pie

So with the place I have now I inherited an Apple tree- don't know much about apple trees but I water it everyday . It survived and now I have all these cool apples .

Last week asked Dhea if she could look in on it with me to see how they are coming along- "fine" she said, "want me to make and apple pie." She is the coolest neighbor ever!

Here is her recipe- it is so good:)

2 1/2 cups all-purpose flour, plus extra for rolling 1 cup (2 sticks or 8 ounces)
 unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt 1 teaspoon sugar 6 to 8 Tbsp ice water

1 Combine flour, salt, and sugar in a food processor;
pulse to mix. Add butter and pulse 6 to 8 times,
 or you could used fork ( me ) until mixture resembles coarse meal,
 with pea size pieces of butter. Add ice water 1 Tbsp at a time,
 pulsing until mixture just begins to clump together. If you pinch
some of the crumbly dough and it holds together, it's ready.
If the dough doesn't hold together, add a little more water and pulse again.


2 Remove dough from machine and place in a mound on a clean surface.
 Gently shape into 2 discs. Knead the dough just enough to form the discs,
do not over-knead. You should be able to see little bits of butter in the
dough. These small chunks of butter are what will allow the resulting crust
 to be flaky. Sprinkle a little flour around the discs. Wrap each disc in
plastic wrap and refrigerate at least 1 hour, and up to 2 days.


3 Remove one crust disk from the refrigerator. Let sit at room temperature for
 5-10 minutes in order to soften just enough to make rolling out a bit easier.
Roll out with a rolling pin on a lightly floured surface to a 12-inch circle;
about 1/8 of an inch thick. As you roll out the dough, check if the dough is
sticking to the surface below. If necessary, add a few sprinkles of flour under
the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate.
 Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.


4 Add filling to the pie.


5 Roll out second disk of dough, as before.
Gently place onto the top of the filling in the pie.
Pinch top and bottom of dough rounds firmly together.
Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.
Fold the edge of the top piece of dough over and under the edge of
the bottom piece of dough, pressing together. Flute edges using thumb
and forefinger or press with a fork. Score the top of the pie with four
2-inch long cuts, so that steam from the cooking pie can escape.


(The Apple filling)

3/4 cup light brown sugar 1/4 cup all-purpose flour 3/4 teaspoon ground
cinnamon, plus more for sprinkling Freshly ground nutmeg, to taste 7 medium
apples, peeled, cored and thinly sliced 1 lemon, zested and juice  Butter 2 tbs


Mix together The brown sugar, flour, cinnamon, and nutmeg in a small bowl.
In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir
in the sugar mixture to evenly coat the apples

Bake and enjoy:)