Apple Pie Recipe

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I've been meaning to put this together for a while, but I never seem to get around to it This is a recipe for apple pie that I've developed. I started with a basic recipe cobbled together from a few found online. Then I adjusted it based on my own experimentation with the pie. Hope you guys enjoy!


The recipe:

Dutch Apple Pie
Crust:
9 inch pie tin (metal, glass, or double-stacked aluminum tin – the aluminum tin will buckle under the weight of the pie if not double-stacked!)
1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 tbsp. water, cold
Apple pie seasoning
A few tbsp. of melted butter
Filling:
4-7 apples, peeled, cored and sliced thin
1/2 c. sugar
1/2 c. sour cream
1 tbsp. fresh lemon juice
a few drops of vanilla
1/4 c. brown sugar
Ground nutmeg
Cinnamon
Ground cloves
Topping:
1 c. sugar
1/2 c. brown sugar
2 c. of flour
20 tbsp. butter

1. First make the filling: Mix together all ingredients, adding spices liberally; then store in fridge
2. Second make the crust:
a. Mix flour and salt.
b. Cut in shortening.
c. Sprinkle with water and toss with a fork until the dough balls up.
d. Turn onto floured surface.
e. With the side of your hand, make 3 "karate chops" in one direction; then 3 more at a right angle.
f. Sprinkle with flour; roll with rolling pin to fit 9 inch pie plate.
g. Sprinkle with apple pie seasoning for flavor
h. Flute edges, then brush them with the melted butter to help keep them soft
3. Next make the topping: Cut butter into flour and sugar, mix until crumbly
4. Putting it all together:
a. Line the entire crust with some of the topping
b. Put half of the filling into the pie, pack down tightly
c. Add a layer of topping onto first layer of apple
d. Pack the rest of the filling into the pie, making a large mound in the center
e. Pour a small amount of the liquid left in the filling bowl into the pie to keep the center moist; be careful not to use too much or it will boil over
f. Crumble the rest of the topping evenly on the top of the pie; pack down just enough to keep it from rolling off, but down smash it down to the point where there is no longer a bumpy texture (it looks cooler when it’s done if you leave it bumpy )
5. Baking:
a. Line the lower shelf with aluminum foil, then preheat the oven to 400 degrees Fahrenheit
b. Place the pie on the top shelf, and bake at 400F for 20 minutes. Do not put the pie on the foil-wrapped shelf! The pie will boil over (which is why the lower shelf is lined, to keep the oven clean), and it will stick to the foil if placed directly on it instead of on the shelf above!
c. Lower the oven to 350, and bake for an additional 40-60 minutes
d. Cool on wire rack for at least an hour; serve warm or at room temp (with vanilla ice cream )