We serve pie at all the Partners in Education events.

Absolutely the best apple pie recipe, from a delightful children’s book:

How to Make an Apple Pie, And see the world

By Marjorie Priceman

Published by Dragonfly Books

http://www.amazon.com/How-Make-Apple-Pie-World/dp/0679837051

and check Hearthside Books

Crust

2 cups flour

1 cup butter

salt

½ cup ice water

1 egg yolk (optional)

Filling

5 – 7 Granny Smith apples, peeled, cored, and chopped

¾ cup sugar

1 teaspoon cinnamon

¼ teaspoon salt

2 tablespoons butter

Directions:

1. Set the oven to 425° F, and arrange the racks in the center. Get out a 9 – 10 inch pie pan.
2. Prepare the crust: Cut together, using a food processor or pastry cutter, the flour, butter, and salt, until the mix resembles large sand.
3. Using a fork, slowly mix in the ice water. Don’t stir, instead sort of toss the flour mix until it begins to come together. Gently bring the dough together, but avoid stirring or kneading it.
4. Chill in a bowl while you prepare the filling.
5. Prepare the apples by quartering them, peeling, and cutting in to 1 inch chunks. Place them in a large bowl.
6. In a small bowl, mix together the sugar, cinnamon, and salt. Sprinkle over the apples and mix until all the apples are coated with the sugar mix.
7. Remove the crust from the refrigerator, cut into uneven halves. Dust the surface of the counter or cutting board and rolling pin with flour, and roll out the larger half until about 1/8 inch thick, and several inches larger in diameter than the pie pan. Gently fold in ½ and lay into the pan, unfolding to cover the pan. Center, and trim raged edges so that they overhang the pan by about ½ inch.
8. Pour in the apples, arrange them evenly in the pan. Dot with 2 tablespoons of butter in bits.
9. Moisten the edge of the crust with water.
10. Dust the cutting board and rolling pin with flour, and roll out the second half. Gently fold in half and position on the top, to evenly cover the apples. Press the edges of the crust to the bottom crust, and fold the bottom and top edges together, and finish with a fork or pinch with thumbs decoratively.
11. Use a fork to poke vents in the top in a pretty pattern. Sprinkle with sugar.
12. Put in the 425° F oven for 15 minutes. Then reduce the heat to 350° and bake for another 35 – 40 minutes, or until the juices bubble out the top vent holes and the crust is nicely browned.
13. Remove from the oven and allow to cool before eating.

   

Delicious with vanilla ice cream.

Serves 8 – 12