Apple pie

Currently baking a delicious apple pie. This is actually the third pie I've made in two weeks from some apples Jason and I picked the last time he visited. Eep. Anyway, pie crust recipe is courtesy of Jason's mother and everything else I estimated, haha. It's actually easier to make pie crust than I had originally thought, so I am more inclined to make them homemade now.

Pie Crust (makes two crusts)
2 cups flour
1 tsp. vinegar
1 egg
1 tsp. salt
3/4 cup shortening or butter
Water added a tbsp. at a time

Filling
6 medium apples (diced/sliced/whatever)
1 cup sugar
1 tbsp. cinnamon
1 tsp. nutmeg

To make the crust, I sifted the flour and the salt together and then cut cold butter into the mixture. Next, I added the vinegar and egg and incorporated that with my hands. Adding one tablespoon of cold water at a time, I mixed the dough until it was just moist. I learned from Alton Brown that if the pie crust dough is too wet, it will shrink when it cooks! He was totally right! Anyway, I then refrigerated the dough wrapped in plastic wrap for 30 minutes and then rolled it out. The filling was pretty simple-- I mixed all of those ingredients together and then assembled the pie. Then you just bake that bad boy in a 350 degree oven for about an hour and you're all set!

(Image via Colleen Hammond)