Pie Crust:
INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
DIRECTIONS
In a large bowl, combine flour and salt. Cut in butter
until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time,
until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
(1-2hrs is probably fine if you need to put a rush on it)
Roll dough out to fit a 9 inch pie plate. Place crust
in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Glazed Apple
Pie:
INGREDIENTS
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced (Might
need another half apple…you could use half of a sweeter apple if you like.)
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon (I grind my own
cinnamon and use ˝ -1 TSP, however much you like)
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened
1.) In a medium saucepan over medium heat, combine 1/2
cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter
is melted, stirring occasionally. In a small bowl, whisk together the
cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until
thickened, stirring constantly. Remove from heat, and set aside to cool
slightly.
2.) Preheat oven to 400 degrees F (200 degrees C). In
a medium bowl, combine the apples, flour, and cinnamon. Mix well.
3.) Line a 9 inch pie pan with pie dough. Pour
thickened filling mixture into pastry-lined pie pan. Arrange apple mixture
evenly over filling. Top with second crust, seal and flute the edges. Cut slits
in top crust.
4.) Bake for 30 to 40 minutes, or until crust is
golden brown and apples are tender. Cool for at least 30 minutes.
5.) In small bowl, combine
confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon
softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for
AT LEAST 1 1/2 hours before serving (longer is better).