Apple pie

In makeing this apple pie I used the biscuit method. According to the method you are sopposed to slowly cut in chilled fat it is important for the fat to be chilled so the crust stays flaky. The fat needs to be in pea size form this will be a flaky crust and fat in a cornmeal consistency will produce a tender but crumbly crust. The water added to the crust for moisture also needs to be cold so it does not melt the fat in the dough. When adding the water use a fork or pastry blender to add in so the dough does not get handled too much and warm up because warming up the dough will cause gluten to over devolp and that makes a the dough tough. When rolling the roll from the center to the outer edge lifting the edge it should be at lease 2 inches larger than the inverted pie pan to ensure there is enough dough to cover the pan if it rips when transportating do not reroll use your finger and extra dough. For this pie the filling was baked inside the pie this is called a double crust because there is a layer on top of you were not going to bake a filling inside with like a cream pie you would bake the crust separately poke holes in the crust to prevent puffing. I think that my product turned out pretty good and but I should have took more time for even top crust and to make it look more organized it tasted really good. And the crust was flavorful, tender and flaky.

• 2 1/2 cups all-purpose flour, spooned and leveled 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces 
• 1/4 to 1/2 cup ice water 
• In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. 
• Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess. 
• Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
  
  
  • 
    
    6 tablespoons (3/4 stick) unsalted butter
  • 2 1/2 pounds firm, tart apples (preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith) peeled, cored, and sliced into 1/4-inch wedges
  • 1/2 cup sugar plus 1 tablespoon for sprinkling
  • 1/4 cup raisins
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground cloves
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons cornstarch