This is a favorite of mine, that I started making when my Daughter and I lived near an orchard and we picked up drops for free.
Directions for Flaky Pie Crust
Makes two 9-inch pie crusts
2 1/2 cups all-purpose flour or your favorite flours
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
1. Combine the flour and salt in a large bowl.
2. Cut in the butter until the mixture resembles coarse crumbs.|
3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.
4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.|
5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.
6. Place crust in pie plate, pressing evenly into the bottom and sides.
- 1 cup natural sugar or other sweetener
- 1/2 cup sweet butter
- 4-6 apples of local variety – peeled, cored and sliced
- 1 cup raspberries or other berries, or fruit as available
- 1 Tbs Ginger optional
- 1 Lemon (juiced) to retard oxidation
- Mix fruit with the juice of one lemon, and sugar to taste.
- Melt Butter and sugar together.
- Place filling in pie plate on top of crust, mounded slightly. Cover with a lattice work crust*. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
*For a woven top; roll out excess crust thinly and cut into 1 inch strips, then add strips across the top in one direction. Starting at one end (or the middle) peal back the every other strip to lay in the cross strips.