Apple Pie

Jonathan won a Cub Scout best pie award with this one that we created! -Claire

Crust:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon Cinnamon Plus Spice Blend (Pampered Chef)
1/3 cup butter, softened
1/3 cup shortening

4 to 5 tablespoons cold water

If you are in a hurry, just use Pillsbury Refrigerated Pie crusts instead!

Filling:
½ cup sugar
¼ cup firmly packed brown sugar
¼ cup all-purpose flour
1 teaspoon Cinnamon Plus Spice Blend
6 cups peeled, cored, sliced ¼” tart cooking apples (ex. granny smith)
1 tablespoon butter
1 teaspoon sugar
½ cup whipping cream


Crust directions:
Heat oven to 400 degrees F. In large bowl stir together crust flour, sugar, salt, and Cinnamon Plus Spice Blend. Using Pastry Blender, cut in butter and shortening until crumbly. Mix in water until flour is moistened. Divide dough in half, shape into 2 balls and flatten. Wrap 1 ball in plastic wrap; refrigerate. On lightly floured surface roll out other ball into 12” circle. Place in 9” Stoneware Deep Dish Pie Plate. Trim pastry to ½” from rim of pan; set aside.

Filling and top crust directions:
In large bowl combine all filling ingredients except apples, 1 teaspoon butter, 1 teaspoon sugar and whipping cream. Peel, core and slice apples using Apple/Peeler/Corer Slicer. Add apples to mixture; toss lightly to coat. Spoon into prepared crust. Roll remaining pastry ball into 12” circle; cut several holes in the crust using Pastry Cutters or knife. Place crust over pie and garnish with cut pastry dough pieces; crimp or flute crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with Pie Shield. Bake 45 to 55 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Remove from oven; pour whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream. Cool pie 30 minutes; serve warm.