Granny Smith Apple Pie

Make and Roll Out the Pie Crust

1. Gather the ingredients.

2. In a large bowl with a wire whisk, stir together the flour and salt. Place the bowl in the refrigerator. Place the measured shortening and measured water in the refrigerator. Chill all of these for at least 1 hour before proceeding.

3. Remove the flour mixture and the shortening from the refrigerator. Cut the shortening into the flour either using a pastry blender, two knives in a scissor fashion, or a food processor.

4. Remove the water from the refrigerator. Add 1/2 cup of it to the flour-shortening mixture and process until the mixture forms a ball. If necessary, add up to 2 more tablespoons of water. If too much water is added, add a little flour at a time until a smooth dough results. Divide the pie pastry in half making two balls, cover with plastic and place in the refrigerator.

5. Flour your work surface and the rolling pin. Have a small bowl of flour on the counter in case more flour is needed. Just remember, too much flour will make your pie crust pasty tough. Overworking the dough also will make it tough.

6. Roll out one ball of pastry at a time, leaving the other in the fridge. Rolling from the middle of the pastry out, make a circle 2 inches wider than the inverted pie plate. Roll the dough onto the rolling pin. Unfurl it over the pie plate. Pat it into the pan and trim the edge so it is even with the pie plate rim.

Make the Filling and Bake

1. Gather the ingredients. Heat the oven to 425 F.

2. Place the apple slices into a large bowl. Add the brown sugar, 2 tablespoons flour, 1/2 teaspoon salt, lemon juice, cinnamon, and nutmeg. Stir to cover the apples completely with the brown-sugar mixture. Pour the apple mixture into the pie shell. Cut the butter into small squares and scatter them over the apples.

3. Remove the second dough ball from the refrigerator and roll it in the same way as the first. Lay it over the apples. The top should have a 3/4-inch overhang. Seal the top crust to the bottom crust by folding the overhanging dough under the bottom crust. Flute the edges as desired. Cut slits into the top to vent the steam.

4. Use a pastry brush to paint the top crust with the milk. Sprinkle the optional sugar over the top. Bake the pie for 15 minutes. Remove it from the oven and cover the outside edge of crust to prevent it from burning.

5. Return to the oven and finish baking the pie for another 25 to 30 minutes or until the crust is golden brown and the juices are bubbling. Test the tenderness of the apples by inserting a slender, sharp knife through the steam hole. If the pie is browning too quickly, loosely cover the top with aluminum foil and bake until done.

6. Remove from the oven and allow to cool for at least 20 minutes on a wire rack to serve the pie warm. Ideally, for the best-looking slices, let the pie cool completely on a wire rack.

7. Serve cooled pie (slices can be rewarmed in a microwave) with vanilla or cinnamon ice cream or sweetened whipped cream.