How to Make Apple Pie

Introduction

What's better than homemade apple pie? Not a lot of things. This is a dessert that you can serve year round and it is always popular. Use tart apples for your pies - Granny Smiths and pippins are good choices. This recipe makes one 9-inch pie.

Instructions
Difficulty: Moderate
Things You'll Need
Groceries
Apple Corers
Rolling Pins
Apple Peeler
Pie Pans
Chef's Knives
2 tbsp. water
1/4 tsp. salt
3/4 to 1 c. sugar
2 tbsp. flour
4 tbsp. diced butter
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. vanilla
1 1/2 tbsp. fresh lemon juice
1/2 tsp. ground allspice
2 tbsp. cream
1/4 tsp. grated nutmeg
5 c. sliced tart cooking apples

Steps

1Step OneMake pie crust (see "How to Make Basic Piecrust" under Related eHows for instructions) or use frozen pie crust.

2Step TwoPreheat oven to 400 degrees F.

3Step ThreePeel and core the apples, then slice thinly.

4Step FourMix apples lightly with flour, sugar, lemon juice, spices and salt.

5Step FiveSeparate dough into two balls.

6Step SixSprinkle a light layer of flour onto your work surface and rolling pin.

7Step SevenRoll out the dough to 1/8-inch thickness.

8Step EightTo transfer the dough to the pie pan, roll it around the rolling pin or fold it into fourths, then move it.

9Step NineArrange the dough loosely in the pan.

10Step TenTrim the edges to a 1-inch overhang.

11Step Eleven Add the filling. Top with diced pieces of butter.

12Step Twelve Roll out the second ball of dough to 1/8-inch thickness.

13Step Thirteen Lay the dough over the pie and trim the edges, leaving a 1-inch overhang.

14Step Fourteen Fold the top edge of the upper crust over the lower crust and squeeze them together.

15Step Fifteen Crimp the edges by pinching small sections of dough with your fingers.

16Step Sixteen Use a sharp knife to put several small steam vents in the top.

17Step Seventeen Sprinkle the upper crust with sugar for sparkle.

18Step Eighteen Bake for 40 to 50 minutes, until the crust is golden.

Tips & Warnings
If apples are dry, add 2 tbsp. water or cream to the filling. Don't be too quick to do this, though, because juice will come out as the apples cook.
If the crust gets dark too quickly, cover the pie with aluminum foil during baking.
Good pie crust takes practice; don't expect a flaky masterpiece the first time (although you might get lucky). Keep the dough cold, work it as little as possible, and develop a feel for it.