Sky high apple pie

When I think of fall I think of Halloween, crisp air, pumpkins, spices and apples.  Sure there are many other things that remind me of fall but those 5 things do something weird to me. They give me a warm feeling inside like warm apple pie….lol…That is why I have decided to mix 2 of my favorite fall reminders together to get this delicious version of apple pie.  Now some people may call it an apple cobbler because of the nontraditional 13x 9inch pan that is used in place of the 9 inch pie pan, however I have a huge family who loves apple pie. So I’ve decided to make what I call a sky high apple pie…lol. Now before you start this recipe I use something in this pie called “Instant clear gel”. It’s a powdery substance that is used to thicken sauces and fillings while helping maintain the clear color to certain fillings like apple pie. I order this as well as a lot of other cool items from this amazing website called www.thebakerskitchen.net  Also, for this recipe you will need a food processor to aid in the creation of my flaky pie crust. If for any reason you do not have a food processor do not freak out ( act insane…lol) just use a pastry blender that you can either pick up from Wal-Mart like I did for $5.00 or from www.amazon.com as well as a flexi mat for rolling dough. Again do not freak out you can easily grab a fork and receive the same results with the flaky crust. The only kicker to this pie crust is that every last ingredient for this crust should be chilled. Remember the colder the ingredients the flakier the crust. So once you have all your needed items feel free to start experiencing my sky high apple pie with my delicious and flaky crust.

I added a little canned whipped cream because we ran out of vanilla ice-cream...lol

It was so amazing and even better when eaten while hot...ummmmm

 Flaky Pie Crust
Ingredients:

2 ½ cups of all purpose flour

1 teaspoon of kosher salt

1 tablespoon of granulated sugar

1 cup of very cold unsalted butter cut into small pieces

Or ½ cup of very cold unsalted butter and ½ cup of very cold butter flavored shortening

¼ cup of ice cold water (use ice cubes to keep water cold while mixing other ingredients)

Directions:

1. Mix together all the dry ingredients

2. Quickly cut butter and/ or shortening into the flour mixture until mix resembles coarse cornmeal

3. Slowly drizzle water onto mixture tablespoon at a time while working mixture with your chosen tool (food processor, fork or pastry blender)

4. Quickly form dough into a ball, lightly wrap in saran wrap and flatten slightly

5. Refrigerated for 30 minutes to 1 day, but in this case 1 hour will do

6.  If it is necessary let the dough sit wrapped in saran wrap for 5 minutes then begin to roll out dough on a lightly floured work area. The shape does not have to be perfect because it is only the bottom crust. We are going to repeat all steps in order to get our top crust.

Apple Pie filling:

10 cups  of sliced and thickly diced apples (I used a mixture of red and green apples for a total of 13 medium sized apples)

¼ cup of lemon juice

¾ cup of all purpose flour

3 cups of granulated sugar

½ cup of brown sugar (you can always omit this )

1 teaspoon apple pie spice

1 teaspoon ground nutmeg

1 teaspoon ground all spice

1 teaspoon ground cinnamon

1/4 cup of instant clear gel or ½ cup of all purpose flour

6 tablespoons of butter

1 egg yolk

1 tablespoon milk

4 tablespoons sanding sugar

Directions:

1.      Preheat oven to 350 degrees

2.       In a large bowl toss the sliced apples with ¼ cup of lemon juice

3.      Combine sugars, flour and spices in a separate bowl set aside

4.      Add apples to a large bowl and toss with flour/sugar mixture

5.       Line 1 of the pie crust into the 13 x 9 inch pan

6.      Add apple mixture into the pan

7.      Dot with butter

8.      Place second crust on top of pie filling

9.      Add the 2^nd layer of crust and use fork to poke holes across top crust

10.   Seal the edges of the crust with a fork or by hand

11.  In a small bowl, beat the egg yolk and milk, brush mixture over top crust

12.  Sprinkle sanding sugar or regular granulated sugar over top on the moistened crust

13.   Bake for 1 hour and 20 minutes or until apples are tender