Apple Pie

I made my first pie on Tuesday. Apple pie.....I made the crust too. I was very good! I used a recipe from Country Living. Instead of putting cut out apples on top, I covered the top with dough and cut holes on top for ventilation. I also made a apple out of dough and placed on top....Petey told me it looked more like a pumpkin though! Here it is........

From Country Living
This recipe has been tested by Country Living

This pie won the blue ribbon at the 2004 Iowa State Fair. The recipe is adapted from the Iowa State Fair Cookbook.

INGREDIENTS

conv. chart

U.S.

Metric

3.75 cup(s)	all-purpose flour
1 teaspoon(s)	salt
1.25 cup(s)	unsalted butter, cut into small pieces
6 tablespoon(s)	cold vegetable shortening
3 cup(s)	Golden Delicious apples, cored, peeled, and sliced
3 cup(s)	Granny Smith apples, cored, peeled, and sliced
1 tablespoon(s)	fresh lemon juice
.25 cup(s)	brown sugar
.25 cup(s)	granulated sugar
1.5 teaspoon(s)	ground cinnamon
.25 teaspoon(s)	ground nutmeg
1 tablespoon(s)	cornstarch
1 teaspoon(s)	cornstarch

DIRECTIONS

1. Make the dough: Place the flour and 3/4 teaspoon salt in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add 1 cup plus 2 tablespoons of the butter pieces and the vegetable shortening and pulse 6 to 8 times, until the mixture resembles coarse meal. Sprinkle 4 tablespoons of cold water over the dough and pulse 3 to 4 more times until the dough begins to hold together. Add more water, 1 tablespoon at a time, until the dough holds together. Form the dough into 2 disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2. Make the filling: Combine the apples, lemon juice, sugars, cinnamon, nutmeg, and remaining salt in a large bowl and toss. Let sit for at least 30 minutes or up to 3 hours. Drain apples, reserving liquid. Toss apples with cornstarch and set aside. Place 1/2 cup of the reserved liquid in a small saucepan over medium-high heat, add the remaining butter, bring to a boil, and let cook until the mixture becomes thick and syrupy. Do not stir. Add the syrup to the apples and gently toss to combine.
3. Bake the pie: Heat oven to 425°F. Roll out one disk of dough into a 12-inch round about 1/8-inch thick, on a lightly floured surface. Fit the dough into a 10-inch pie plate. Trim dough, crimp edge, and fill with the apple filling. Roll out the second disk of dough for the top crust. Cut out large leaf shapes and place over the apples, each slightly overlapping the other, to form a top crust. Cut out one large apple shape, center on the top, and cut several slits to vent the pie. Bake until the juices bubble through the slits -- 45 to 55 minutes. Let cool for at least 4 hours before serving.