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Ingredients: Categories: Pie
Nb persons: 8
Yield: 1 Slice
Preparation time:
Total time:

6-7c diced apples (1 in): 4 Granny Smith. 2 Cosmic Crisp or Honey Crisp (depending on size of the apple) 2 tsp fresh lemon juice
    1/3c  cornstarch
    3/4c  brown sugar
    1/4c  sugar
Apple pie spice mix:
    1 tsp  cinnamon
    1/4 tsp  nutmeg
    1/4 tsp  allspice
    2 tbsp  butter
Universal Pie Crust Crumble Topping: Makes 2 crumble crusts in the 8? pie tins.
    1c  brown sugar
    1tsp  cinnamon
    1c  flour
    1/4c  sugar
    1/3c  butter, melted and slightly chilled
Universal Pie Crusts: Makes 2 crusts in the 8? pie tin.
    2c  flour
2/3 + 2 tbsp Crisco (Butter Flavored preferred)
    1 tsp  salt
    1/3c -1/2c  water, (ice cold) slightly over 1/2c works best for Gina.

Wash and prep apples.
Rinse apples well in water and place in a large metal bowl.
One at a time, place each apple in the Apple Peeler/Corer/Slicer.
Peel and slice all apples and set them on a cutting board.
Cut apples with a knife in 4?s. Watch for imperfections in the apples or missed peels. Cut those off. Place cut apples in the big bowl.
Cut the lemon in half and juice until you get 2 tsp lemon juice. Toss lemon juice with cut/peeled apples (prevents apples from browning).
Measure & pack down 3/4c brown sugar. Add to the bowl with the apples.
Measure 1/4c granular sugar and add to the bowl of apples.
Add apple pie spice: cinnamon, allspice, and nutmeg to the bowl.
Use a slotted spoon to combine all the ingredients with the apples (gently). Marinate for 1 hour, stirring occasionally. As you mix, the apples will release their juices and start to look coated. Liquid apple juice starts to form at the bottom. Let the apple mixture sit on the counter for a full hour (do not cover).
Make the Universal Pie Crust and chill.
You will have extra dough since the crust recipe is for lattice pie. Universal Pie Crust Instructions: Combine in a food processor 1c flour & 1/3 c Crisco at a time. When measuring the flour, tap the top with the back of a butterknife (gets the air pockets out). Pulse 14x until balls appear.
Continue adding the rest of the flour and Crisco 1/3 at a time, then finish with adding an additional 2 tbsps of Crisco. Pulse 14x until balls appear. Add water and pulse until dough forms.
Lay a tea cloth down (no fibers), and try not to touch the dough (pie dough is sticky). Grab the edges of the tea towel and form a ball. Wrap in cellophane. Chill in the fridge.
Flour the baking mat generously, roll it out to 9? diameter (8? pie, you?ll want extra on the edges for fluting).
Roll the crust onto the rolling pin, lift and move to the pie pan. Lay gently and evenly. Gently flop the edges to get rid of the air underneath.
Once chilled, vigorously flour a baking mat and roll out the crusts. Use the premeasured outlines on the mat which match the pie pan size you are using.
Take apples out with a slotted spoon and place in pie crust (w/o liquid). You want to get rid of excess juice at this step.
Add cornstarch to the apple juice left behind. Whisk until you get the clumps out. Spoon juice over the apples until the apples are covered about halfway through the pie. The apples/crust will expand as they bake, so you will want to ensure you eliminate as much spillage as possible.
Add 2 Tblsp of salted butter over the apples before adding the crumble topping.
Place the pie on a baking sheet lined with parchment paper (just incase of spillage).
Make the crumble topping: combine ingredients in a bowl and use a pastry cutter until crumbly. Sprinkle over the apples, piling high in the centr
Bake at 450 for 10 minutes. Watch closely to ensure it doesn?t burn. Reduce the temp to 350 and bake another 60 minutes (with a piece of foil loosely over the top of the pie).
Let rest for at least 1 hour, otherwise the pie will not set.

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