Apple Pie

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My sister and I made a delicious apple pie for Thanksgiving while we were out in Arizona.  The recipie comes from Smitten Kitchen.  You can find the complete recipie here.

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We made the dough for the crust the night before which saved a lot of time Thanksgiving morning and also gave the dough plenty of time to chill in the fridge.  I am really liking Smitten Kichen's pie crust recipie and directions.  I always thought I made a pretty good pie crust until I tired hers!  She has some great tips and a tutorial that can be found here.  Really cold butter is the key to making the pie crust nice and flaky.

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The pastry blender makes mixing the butter into the flour super easy.

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Ice cold water is another trick.
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Here is one of the finished balls of dough.  We made enough for 3 pie crusts - a bottom and top for the apple and a bottom for a pumpkin pie we made.

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After we got back from the parade on Thanksgiving morning we got to work on peeling and slicing the apples.

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Rolling out the dough was really easy.  I think letting the dough chill overnight as opposed to a couple of hours really made a big difference.

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All set and ready to bake. . .

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Fresh out of the oven and looking good!

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A close up of the flaky, yummy crust. . .

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I was too busy eating food at dinner and forgot to take a picutre of the pie once it was served, but it was delicious!