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Apple Pie High

It is late at night.
I need that delicious bite.
I want to dig in.


Yummy apple pie.
I think I am gonna die.
Your smell makes me cry.   

Cinnamon, sugar.
Crunchy, flaky perfection.
My fave confection.

Apple pie purse
I used to not care about what kind of apple I used on my apple pie until I saw this food tv show.  I didn't know there is such a big difference between apples.  So I went out and did my research and many apples later I find that granny smith is the best one for baking and for apple pie.  It's tart and firm. You don't want moushy apples coz it will just make the bottom of your pie soggy because of all the juices that is realeased from the apple.  Red delicious apples is a big NO when it comes to apple pie.  They are very juicy and moushy which is perfect for apple sauces.  I usually buy gala apples for eating because they are all so juicy and firm at the same time.  You would think they are good for pies but they are not.  I made gala apple pie once and they are flavourless.  They lack the tartness and all I can taste is the sweetness of the sugar and the cinnamon spice.  I usually bake apple pie end of August when my mom harvest apples from her apple tree.  I don't know what kind of variety they are but they remind me off granny smith apples.  They are sweet and sour at the same time, crunchy and flavourful!


APPLE PIE

CRUST:
2/3 cups cold unsalted butter
1 1/4 cup all purpose flour
1/4 teaspooon salt
2 tablespoons cold water
1 tablespoons white vinegar

PIE FILLING:
8 large granny smith apples cored, pealed, and sliced
1 cups of sugar
1 T flour
2 teaspoons ground cinnamon

cinnamon sugar:  Mix 2 tablespoon sugar with 1/2 teaspoon ground cinnamon.

Preheat oven at 375 F.
You will need to recipes of pie crust.  Cut the cold butter into chunks.  Measure out the flour into a food processor.  Add the salt and the butter.  Pulse the food processor until mixture resembles oatmeal.  Add the wet ingredients and process until mixture forms a ball.  Dump everything on the counter and knead until dough comes together.  Shape into a ball and flatten it out.  Wrap in a food film and refrigerate for 30 minutes.  After 30 mins unwrap the doughSprinkle flour on the counter and also on the dough.  Carefully roll out thinly and place in a 9" round tin pie plate.  Set aside in the fridge.  Repeat process for the second dough.

Before adding apples to the prepared pie crust get the top crust ready.  Add the rest of the ingredients to the sliced apples.  Stir and dump everything on top of the prepared pie crust.   Brush the lip of the pie plate with milk.  Place the second pie crust on top of the pie.   Seal the sides by making fork impressions on the lip of the pie plate.  Cut excess crust.  Poke steam holes with the fork.  Brush the top of the pie with milk and sprinkle cinnamon sugar on top of the pie.














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