My favorite apple pie

A couple of summers ago I posted this recipe for apple pie.

Given that it's the holiday season, I wanted to re-share for those of you looking for a fool-proof pie recipe.

It's from the back of a kids' book!

 Amelia Bedelia's First Apple Pie by Herman Parish

Crust:

2 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon cinnamon

2 sticks cold unsalted butter, cut into small pieces

1/3 cup very cold water

1 tablespoon white vinegar

Combine the first four ingredients in a bowl.

Add the butter and cut it into the flour thoroughly until the mixture resembles coarse crumbs, using two blunt dinner knives or a pastry blender. 

Mix this until the dough comes together and clears the side of the bowl. Gather the dough and shape into two flat, circular disks; wrap each disk separately in plastic wrap and refrigerate for at least one hour.

Filling:

8 cups peeled and thinly sliced apples (any variety except Delicious)

1/2 cup flour

2/3 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg (I omitted)

2 tablespoons unsalted butter, cut into small pieces

1/2 lemon

Combine and mix the first 5 ingredients in a large bowl.

Oops had to get different bowl:

Putting the pie together:

Preheat oven to 400 degrees.

Remove the dough from the refrigerator and allow to rest at room temperature for about 5 minutes. Put the dough disks between 2 pieces of plastic wrap, and roll them out into 2 circles, each about 10 inches in diameter. Peel the plastic wrap off the top of the first circle of dough. Turn the dough, top side down, into a 9-inch pie pan, and peel the remaining plastic wrap off the dough in the pie pan. Add the apple mixture to the pie pan and dot the top with butter. Squeeze the juice of the lemon half over the mixture.

Peel one piece of plastic wrap off of the second dough circle and place it, top side down, over the apple mixture. Peel the remaining plastic wrap off of the pie dough. Pinch the top and bottom crusts together at the edge of the pan, and form a stand-up edge on the rim of the pie pan.

(Was dark by this time so no pics)

Cut 4-6 vent holes in the top of the crust (each vent should be about 1 inch long). Bake the pie in the center of the oven at 400 degrees for an hour, or until the pie is golden and the juices are thick and bubbly. Cool completely before serving.

(To make a young Amelia Bedelia-sized pie, cut all the ingredients in half, and use a 5-inch pie pan. Bake it for 40 minutes at 400 degrees).