Best Apple Pie

CRUST:

1 1/2 sticks butter, room temperature (3/4 c.)

1 1/2 c. flour

1/2 t. salt

3-5 T. milk

Using a fork, mix butter with flour and salt until it resembles crumbs. Drizzle in the milk bit by bit, blending with a fork until it just sticks together. (You may not need all the milk.)

Divide the dough in two pieces, one a bit larger than the other, to be the lower crust. Pat the pieces into disc shapes and cover with plastic wrap. Chill at least 20 minutes.

FILLING:

4 c. chopped, peeled apples (about 6 small apples)

3/4 c. frozen apple juice concentrate, thawed (1/2 of a 12-oz. can)

2 T. flour

1 t. cinnamon

1 t. butter, cut into pieces

Preheat oven to 420° F. In a large bowl, combine the apples, juice, flour, and cinnamon. Roll out the larger crust and press into a 9" pie plate. Add the apple mixture. Dot with butter bits. Roll out the smaller crust for the top. Moisten the edges of the lower crust with a little water and add the top crust. Press down the edges with a fork or your fingers (or crimp as desired). Make several slits in the top crust. Bake at 420° for 30 minutes; check pie and cover rim with foil if already brown. Reduce oven heat to 335° F and continue baking for about 30 minutes, or until a little juice is coming out of the slits.

Serve warm with whipped cream or vanilla ice cream.

NOTE: Depending on your apples, this pie might taste a bit sour.

Courtesy of Penzeys Spice catalog