I made a pie!

A couple of weeks ago I went over to my friend and neighbor Stephanie’s house to be instructed in the art of pie making. And I made my first first from-scratch pie! Well, Stephanie peeled and sliced the apples but I rolled the dough out. (So I’m totally counting it.)

Here’s the recipe we used. I think it’s from the Betty Crocker cookbook. I omitted the butter so the pie would be okay for E’s food allergies. He really loved it and now exclaims “Pie!” whenever he sees one at the store or when we read this book together.

Recipe: Apple Pie

Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water

Filling
1/3 to 1/2 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon ( if you do not like nutmeg do ¾ teaspoon cinnamon)
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine

Directions
1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Sprinkle with cold water, 1 tablespoon at a time. 1 to 2 teaspoons more water can be added if necessary.

2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface.

3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

4. In bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Sprinkle 1/3 of mixture on the bottom of pie crust, layer with ½ of apples, sprinkle with 1/3 of mixture, layer last ½ of apples and finally use last 1/3 of mixture on top of apples. Cut butter into small pieces; sprinkle over filling. Roll out the other half of pasty crust and placing on top of apple and mixture crust. Cut slits into the top of crust. Trim overhanging edge and press the bottom crust to the top crust to create a seal.

6. Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.