Apple Pie

My parents have a place in the hill country in Medina, Texas. Medina is the apple capital of Texas and they have their own orchid called Love Creek Orchids, you can go and get a tour and pick your own apples it's great fun. They also have a store with everything apple and patio grill with a delicious applewood smoked bacon burger. 

We got the first pick of the summer so decided to make apple pie!

 I used the apple store's recipe:

1 T. lemon juice

1 c. sugar

2 T. all-purpose flour

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. salt

6 - 8 tart Texas apples, peeled, cored, & thinly sliced (approx. 6 cups)

Pastry for 2 (9-inch) deep-dish pie crusts

Sugar

Peel and core the apples and sprinkle with a little lime juice so the apples down brown right away.

Dust whatever surface you are using heavily with flour

 Roll out crust large enough to cover the pie dish and press in.

Combine sugar, flour, cinnamon, nutmeg, and salt. Mix with apples and pour the apple filling into the pastry dish.

 Roll out the second half of the dough and slice into thin strips for the lattice topping of the pie.

 People think a lattice top is probably really hard, but it is quite simple if you just do one strip at a time, I like to do three for each direction and then do one at a time after that.

To make the curvy edges just kinda pinch around.

Bake at 400 for 50 minutes. 

 We served it up right with a little whipped cream and vanilla bean ice cream and yummmmm!!