I baked my very first apple pie when I was 17 years old. I had not been bitten by the baking bug back then (say that fast 5 times!) but it was my sister who was into it a lot. It was she who taught me how to macerate apples and knead a nice dough for the pastry. Ever since my first bite, Apple pie has been my all time favorite dessert.
Of all the times that I have made this I have never used an actual recipe or measurements until now. I would just throw together the ingredients and take it from there. This time I decided to use the recipe from Joy of Baking and see if my pie was good or not. And I am pleased to say that my pie is as good (if not better) than this one right here. It is everything I love; cinnamoney, flakey, sweet... This recipe is definitely a keeper!
Every time I bake a pie I remember one of my sisters who would never eat the filling but only the crust! I would bake the scraps of the dough separately just to make her happy. Oh what good times!
Recipe Source - Given as is from Joy of Baking, with my changes in red
Ingredients - Makes one 9 inch (23 cm) pie
2. Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.