Homemade Apple Pie *using homecanned filling

    Well, if you had apples I hope you made my Apple Pie Filling?!  If you made that, then you can make THIS!  Fresh Warm Homemade Apple Pie - there is nothing more comforting! Its actually pretty each to roll out a homemade crust.  Enjoy! Diane 

Homemade Pie Crust

Ingredients: 
2 cups all-purpose flour
1/4 teaspoon salt 
pinch of sugar if you want a slightly sweet crust
2/3 cup cold butter (10 Tbs plus 2 tsp) 
1 egg yolk 
4 to 5 tablespoons cold water (more if too dry) 

Filling: 
1 Quart Apple Pie Filling 
1 Pint Apple Pie Filling 

Directions:
In a Cuisinart: Combine flour and salt, pulse for 2 seconds; cut butter up with a knife into small chunks and add to food processor. Pulse until mixture resembles coarse crumbs. Drop in egg yolk and enough water until flour is moistened, dough when pulsed should start to roll up into a ball on one side. Do not over mix; dough should be incorporated (not dry) and not sticky.  Take dough out of food processor bowl and lay onto a lightly floured surface.  Divide dough in half.  Shape each half into ball. Flatten slightly and wrap each half of dough in plastic food wrap, you will need both halves to make this pie, place in refrigerator for one hour (you want butter in dough to chill again after being "worked" so that your pie crust is flakier when baked.) 

For this double crust pie, roll out one half of dough on lightly floured surface into 12-inch circle. Fold into quarters (or roll onto rolling pin and carry over to pie plate)  Place dough into 9-inch pie pan sprayed with non-stick spray; unfold dough, pressing firmly but, gently against bottom and sides.  Do the same with the second ball of chilled dough (making the top.) 

Once filled (apples can be slightly mounded into center as it will cook down in oven). Brush the bottom crusts edge lightly with water using a pastry brush - this aides in both crusts adhering to each other.  Top filled pie with top crust. Trim both crusts together to 1/2 inch from edge of pan. Crimp both crusts under or flute edges to seal in filling.  Remember to cut slits on top of top crust to let steam escape during cooking (I also place my pies on a baking sheet while baking to catch any drips.)  Use any leftover dough (from trimming crusts) to re-roll and cut into shapes if you want to decorate the top of your pie (I did autumn leaves) Brush top crust with egg wash (whisk one egg in a cup or bowl) and sprinkle with sugar.  
Bake Pie at 375 for 40 minutes (or until top is golden brown.)

Kitchen Tip: Use a pie sheild the last 20 mins of bake time if the edges are browning too quickly.  Letting the pie cool before serving will help the filling firm up a bit...



Pie Crust Recipe & Photos by: Diane Baker for Canning and Cooking at Home