Day 5: Apple Pie

I wanted to make apple pie. So tonight I did. Yahoo! had an apple pie recipe from a blue ribbon winner and that's the recipe I used with my own little tweaks (because I didn't have some items on hand). Because of this, I thought that this should be pretty damn good since it's a blue ribbon pie winner. (Why would a blue ribbon pie winner expose her secret recipe? I'm a little suspicious). Anyway this is what I did:

Crust
1 cup butter (original recipe called for shortening)
2 cups flour
1 tsp salt
1/4 cup cold water (I used a little bit more because the dough was too dry with just 1/4 cup)

Apples (my mom bought fuji apples. They turned out fine. You can use empire or cortland or granny if you want. Don't really matter)

Sugar Topping
3/4 cup sugar
1 tsp cinnamon
2 Tbsp Flour (I would suggest using more flour to thicken it up a little more)

1.) Cut up butter into small chunks. Make sure the butter is COLD.
2.) Mix flour and salt.
3.) Cut up butter into flour until pea-sized.
4.) Add cold water. Mix it until dough comes together. Try not to touch it too much or your dough will start to get soggy and sticky. You don't want something that is hard to work with.
5.) Separate into two equal balls.
6.) Wrap and put into fridge.
7.) Slice apples THINLY. Tastes better in my opinion.
8.) Mix sugar, cinnamon, flour. Set aside.
9.) Roll out dough. Be quick. Flour surface, the dough, and rolling pin. It won't stick.
10.) First crust put into pie pan. Sprinkle with several table spoons of the cinnamon sugar mixture.
11.) Layer apples. Then sprinkle with cinnamon sugar mixture. Repeat until you use all your apples, and most of your cinnamon sugar. Don't use all of your cinnamon sugar.
12.) 2nd crust on top of apples. Trim away excess sides (you can use those to decorate the top if you want. I cut out little leaves and rectangles)
13.) Cut several slits in the middle for the filling to aerate.
14.) Decorate the pie edge if you wish. Pressing the ends of a fork into the edges is easiest for decorative purposes.
15.) Brush crust with egg wash.
16.) Bake at 425 for 20 minutes. Reduce to 350 and bake for 30-40 minutes until down and golden brown. COOL for a few minutes, then enjoy.

THE CRUST ROCKS!!! SO GOOD.