Slow cooked Apple Pie Filling with ,Easy, Flaky Crust

mmm APPLE PIE TIME!

Just imagine that you can smell this! 

Deep Dish Apple pie

for 10” pie pan or deep dish pan

you can divide it by half for a regular 9” pie shell.

10 apples regular size to fit in apple peeler

2-3 cups sugar

4 tsp. Cinnamon

1 tsp. Allspice

1 tsp. Lemon juice

¾ cup flour

2 T. Butter (reserved for later)

Peal apples, place everything but the butter in slow cooker . 

Cook in slow cooker for about 4 hours on high until apples soften.

  ( or on stove top for a faster method.)

Place in unbaked 10” pie shell

Dot with butter

Add top crust indenting around the edge and cutting a design on the top for ventilation.

Bake at 400 degrees for about 25 minutes. (for larger pies)

Flaky Easy Pie Crust

2 1/2 cups flour

1 tsp. Salt

1/ ¼ cups shortening (chilled in refrigerator overnight)

(or use chilled butter cut into small bits).

1 egg beaten

1 T vinegar

¼ cup ice water

Mix flour , salt, and shortening with pastry blender or with whip in mixer.

In separate bowl, add egg water and vinegar and mix well. Pour into flour and shortening mixture

Mix gently with fork until moistened.

Divide and form into 2 discs

Refrigerate in plastic bags or covered bowls for 30 minutes or more. (even a couple of days .

Roll out and put in pans, trim place top crust on trim, indent the edges cut a design on the top for ventilation, sprinkle with sugar and bake at 400 for about 25 minutes until crust is golden brown. 

This is big enough for a top and bottom crust for a 10” pie.