Apple pie recipe

Pie crust made in Kitchen aid mixer

2 1⁄4 cups all-purpose flour

3⁄4 teaspoon salt

1⁄2 cup shortening, well

chilled

2 tablespoons margarine

or butter, well chilled

5-6 tablespoons cold water

Place flour and salt in mixer bowl. Attach bowl and

flat beater to mixer. Turn to Stir Speed and mix

about 15 seconds. Cut shortening and margarine

into pieces and add to flour mixture. Turn to Stir

Speed and mix 30 to 45 seconds, or until shortening

particles are size of small peas.

Continuing on Stir Speed, add water, 1 tablespoon at

a time, mixing until all particles are moistened and

dough begins to hold together.

Divide dough in half. Pat each half into a smooth

ball and flatten slightly. Wrap in plastic wrap. Chill

in refrigerator 15 minutes.

Roll one half of dough to 1⁄8-inch thickness between

waxed paper. Fold pastry into quarters. Ease into

8- or 9-inch pie plate and unfold, pressing firmly

against bottom and sides. Continue with one of the

procedures that follow.

Apple pie filling

In a large bowl, combine 2 tbsps of sugar,2tbsp of flour, and ½ tsp of cinnamon.  Add 5 cups of apples (peeled, cored and cut up)  I used braeburn or fuji I think.  I know they always suggest certain apples, but I like to disregard that part.   Stir ingredients in the bowl.

Meanwhile, place your pie crust dough in a pan.  I bought the mini pans at Michaels craft store.  Then pour the bowl mixture into the pie pan.  Sprinkle with lemon juice.  Dampen edges and place second crust on top. Trim and crimp to seal.  You can cut slits on top, I think we omitted this part.    Sprinkle with ¼ to ½ tsp of sugar.  Bake on bottom shelf in 350 degree oven for 45 min. until browned and apples are tender.   We used the convection oven.