Apple Pie for the Timid

I question the wisdom of posting about apple pie when this is my first one. I might be the last woman in America to jump on the apple pie bandwagon, but in case you too are intimidated by recipes calling for vegetable shortening or 40 caramel candies, I've decided to include this. Plus, if I post this there's no way I can lose the recipe and hope exists that I will make it again. I made two little pies 6 inches across, the dumpling-like monster in the picture above, and something that looked like a pop tart. The fake pop tart and the dumpling got the highest marks since there was a better ratio of filling to pie crust according to my home experts. 

The first discovery was Martha Stewart's recipe for pate brisee. I'm pretty sure I've seen that same recipe since the late 80s when I used to drool over my mother's copy of Martha Stewart's Pies and Tarts, way back when the Martha Stewart empire was still a dream and she was just a perfectionistic caterer with a book deal and an awesome photographer. (At least that's the way I remember it.)

The second discovery was that buying an apple peeler/corer/slicer was totally worth it. I'm not sure that I will use it more than once a year, but I am still charmed by the whole idea. If I have to visit another apple orchard this year just to stave off buyer's remorse, then so be it. 

So first- the recipe for pate brisee. Click and cook. It was perfect- but be prepared with 3(!!) sticks of cold unsalted butter. I made this recipe twice, and it turns out that that last 1/4 cup of flour is important, so follow the directions more carefully than I did. 

Apple Pie Filling:
This is straight out of the Ball Blue Book of Canning. I planned on doubling and tripling this to freeze for future pies, but ran out of apples. Next time. 
Ingredients:
6 pounds apples peeled and cut up
2 cups sugar
1/4 cup flour
1-1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons lemon juice

Directions:
Mix together and cook until it thickens. Cool and freeze.