Recipe adapted from Natasha's Kitchen.

Equipment

• Pie dish
• Wax paper or parchment paper
• Rolling pin
• Pastry cutter

Crust (make two)

• 130 g flour
• 1/3 cup (75g) shortening
• 1/2 t salt
• 3 T ice water

1. Mix the flour, shortening, and salt.
2. Cut the flour into the shortening.
3. Add water and continue to cut the mixture until it sticks together and has a consistency like coarse gravel.
4. (Optional) Refrigerate to make the dough easier to handle.
5. Roll the dough flat between two sheets of wax paper.

Filling

• 8 T butter (1 stick)
• 1 cup sugar
• 3 T corn starch
• 4.5 T water

1. Melt the butter in a saucepan
2. Add sugar
3. Simmer the butter and sugar for one minute, then remove from heat
4. Dissolve 3 T corn starch in 4.5 T of water
5. Stir in the water-cornstarch mixture
6. Allow the mixture to cool but keep on low heat to prevent the mixture from solidifying

Apples

• 6-7 Granny Smith apples
• 1.5 t cinnamon
• 1/8 t nutmeg

1. Skin and core the apples, then cut into thin slices.
2. Sprinkle the cinnamon and nutmeg over the cut apples and mix to evenly coat the apples.
3. Add the filling to the apples and toss the mixture.
4. Place the apple pieces into the pie crust.
5. Bake at 425 F for 15 minutes.
6. Reduce oven temperature to 350 F without opening door, bake for 45 more minutes

Tips

• Place a baking sheet under the pie dish to catch filling that drips from the pie.
• The type of apple has a significant effect on the taste. Granny Smith apples are tart, which creates a pleasing contrast with the sweetness of the filling. Paradoxically, the tartness of the apples results in less sugar being needed for a good taste.
• Serve pie hot with vanilla ice cream.