What's that smell?

It’s weird to be welcoming fall when there was snow on my car this morning, but it is only fall. Apple pie really gets me in the mood for the cool weather. The smell of cinnamon and sugar, the warmness of pie, the cheap, cheap price of apples, all make me ready for the temperature to drop. This apple pie is one of my specialties, one of the recipes I can make without paying much attention. I make the crust from scratch, I love the taste of homemade crust, and it really takes just a little elbow grease.  Enjoy this with a little caramel ice cream and hot chocolate, sit in front of the fireplace, and welcome fall.

Double Crust

• 2 1/4c flour
• 3/4tsp salt
• 2/3c shortening
• 1/2c cold water

Mix flour and salt. Cut shortening into flour mixture with a pastry blender or a fork, until it blends into pea-sized balls. Add the water, 1 tablespoon at a time until the mixture is doughy. (You may not use all of the water.) Split in half. Roll out one half on a floured surface. (If dough is sticky, add a little flour.) Transfer the rolled out dough to the pie plate by rolling it around the rolling pin and then unrolling onto the pie plate. Roll out the 2nd half of the dough, cut 3 slits in the middle, and transfer to top of pie after adding the apples.

Pie Filling

• 2 1/4lb apples (appx 7 medium-large) - peeled, cored, and sliced (if your apples tend to brown when air hits, sprinkle with a little lemon juice after peeling)
  
• 1c sugar
• 2tbsp flour
• 1/2tsp cinnamon
• 1/4tsp nutmeg
• Milk
• Sugar

Mix sugar, flour, cinnamon, and nutmeg. Add apples and toss well. Pour apple mixture into crust. Add top crust. Press along edge with your thumb to seal crust. Gently pull off overhanging dough. Brush with milk and sprinkle with sugar.

Bake on 375 for 40-50 minutes. Line edges with aluminum foil to prevent burning, remove foil about 10 minutes before done baking.