You’ve all heard the saying, “As American as Apple Pie.” National Apple Pie Day is celebrated twice per year- May 13 and December 3. The first record of apple pie was in 1361, but the pie did not have a top crust. It wasn’t until the middle ages that the version of apple pie that we eat today was created- flaky crust on the bottom and top and spiced baked apple filling inside.
2 1/8 cups sifted flour
1 1/4 teaspoons salt
2/3 cup chilled vegetable shortening
5 tablespoons ice water
Place flour and salt in bowl. Cut in shortening until it resembles coarse meal. Sprinkle ice water over surface (1 tablespoon at a time). Mix lightly until it holds together. Do not over-mix. Cut in half, wrap in plastic and keep in refrigerator until ready to roll.
8 cups apples, peeled, cored and cut into eighths
2 tablespoons lemon juice
1 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons flour
2 tablespoons butter, cold
Put apples in large bowl and pour lemon juice over them. In another bowl add dry ingredients and then add to the apples.
Assembly: Roll out 1 of the dough halves to an 1/8-inch thickness. Lay into pie pan with a little bit overlapping the sides. Put apple mixture into pie shell, mounding it higher in the center. Cut cold butter into 1/2-inch cubes and place on top of the apples. Moisten outer edge of bottom crust, place top crust on pie and press down.
Preheat oven to 475 degrees F. When ready to put pie in oven turn temperature down to 450 degrees F and bake on lower rack until it starts to brown, about 15 minutes.
Turn oven down to 375 degrees and bake approximately 1 to 1 1/4 hours
Serve with a dollop of whipped cream or a la mode and enjoy!