I have a friend named Ike that makes the best apple pie that you'll put a fork into. He said I could share it with you, so you could give it a try. Trust me you won't be sorry. A yummy apple pie.
Ike’s Pie Crust
Make the crust the day before, so the flavors meld.
It’s really pretty simple … in a large bowl that has been chilled combine;
2 cups of sifted all-purpose flour
1 cup of almond meal or hazelnut flour
2 sticks of cold butter (1/2 lb.) cut into small cubes.
1 teaspoon salt
Use the juice from one or 2 oranges for binding instead of water,
adding a little at a time. It should be maybe 3 or 4 ozs.
Cut the butter into the dry ingredients and orange juice, then gather the dough with your fingers so it cleans the bowl. Wrap it in saran warp and let it rest in the refrigerator over night, it will be easier to work with.
Then cut the crust in half when you are ready for the top and bottom.
Use plenty of flour while rolling the crusts out.
To make the pie filling:
8 cups thinly sliced apples (Granny Smith and Fuji)
7 large apples
1 cup dark brown sugar (packed)
3 Tablespoons flour (troika or hazelnut flour)
3 Tablespoon cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
1 Tablespoon lemon juice
optional: 1 one cup of crushed walnuts and or hazelnuts
This will make a very high pie.
Preheat oven to 425 degrees
In a large bowl combine all filling ingredients, mix lightly.
Put bottom crust in a 9 inch pie plate brush on egg whites to prevent soggy crust.
Place top crust over filling. Trim and pinch edges. Poke holes in top crust to vent steam and brush on a mixture of egg yolk and a little milk.
Bake pie for 40-50 minutes until crust is golden brown.
The more apples you have the longer it will take to bake, (maybe as much as an 1 hr.)
Use aluminum foil to cover edges of crust to prevent burning for first 20 minutes of the baking.