Apple Pie

Delicious pie, makes the kitchen smell amazing and tastes even better!

Pie Dough
2 ½ cup all-purpose flour
2 tsp salt
¼ cup sugar
1 cup cold butter, cut into cubes
½ cup water
3 TBSP apple cider vinegar or distilled vinegar

In a bowl, mix the flour, sugar, and salt, and as quick as possible without letting the butter temper, cut the butter into the flour until small peas form. Mix half the water and vinegar in a small bowl. Drizzle over flour mixture; working it into dough until dough begins to pull together, adding more water if dough feels dry. Shape dough into a ball and flatten into a disk, doing best not to overwork the dough. Wrap in plastic and refrigerate for 30 minutes to 1 hour.

Mini Apple Pie
1 lbs apples, sliced ¼ in thick
¼ cup brown sugar
1 TBSP all-purpose flour
1 tsp ground cinnamon
1 TBSP unsalted butter, melted
½ lemon’s juice

Mix all ingredients in large bowl and mix to coat apples. Roll dough out to 2” wider than pie tin. Place dough in pie tin delicately. Crimp and trim edges around tin to make desired crust. Place filling in the middle. Cover with another pie crust, brush with milk, and cut slits in the center for filling to vent when it cooks.
Preheat oven to 375 degrees, and bake on a baking sheet until top is golden brown, about 20-30 minutes (cover top with foil if it browns too quickly). Reduce temperature to 350F and bake until apples in center are tender when pierced and filling is bubbly/thick at edges (another 20-30 minutes). Cool until warm, and serve.