Becca’s Apple Pie

This pie is a classic dessert year round, but especially in the fall! It’s so comforting and awesome for holidays, or just to brighten gloomy rainy evenings! The addition of clove and vanilla give it extra flavor and compliment the tart apple flavor so well!

Pie crust:

2 1/2 cups of flour

1 cup of butter, cold and cubed

6-8 Tbs of cold water

1 tsp of sugar

1 tsp of salt.

Mix flour, sugar, salt and butter together until they are a coarse crumble. (Not completely mixed together, pea sized clumps. Add cold water, mix gently until dough comes together in a ball and can be handled without being super sticky. Use plenty of flour to roll it out into a round dough to fit your pie plate. Fold into 4ths, to transfer to plate easier. This recipe works awesome for both sweet and savory pies!

Apple Pie filling:

4-5 large Granny Smith apples

3/4 cup flour

1/2 cup white sugar

1/3 cup of brown sugar

1/2 tsp of cinnamon

1 tsp vanilla

Dash of clove

Peel, core and chop apples into thin wedges. Mix flour, sugar and spices (minus vanilla) together. Sprinkle over the apples, and mix. Add the vanilla and mix again. Spoon over the pie crust, add a top crust, crimp shut, and make sure to cut two ventilation slits on top, and bake at 350 for about 50 minutes. (May need longer/shorter bake time depending on your oven. I set a timer for 45 minutes and check every 5 minutes after that until it is perfectly golden!) Enjoy with a spoonful of vanilla ice cream!

Happy baking!

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