There are several "secrets" to making a great apple pie.  They really aren't secrets though, just uncommon knowledge.  These tips have been passed to me by my mother and grandmother, and I have been making this pie now for 15 years, always with great reviews.  It's not a difficult "gourmet" recipe, just good homecookin' your friends and family will love!

First of all, carefully choose your pie plate.  If you use a heavy, ceramic or pottery pie plate of good quality, you will make a better pie.  Plus, you will not have to cover the edges of your crust when you bake, and your crust will brown evenly.  I sell high-quality Polish Pottery Pie Plates on ebay, which work wonderfully.  If at all possible, please avoid using a metal pan.

Second, carefully choose your apples.  Variety of apple is very important, as not all apples are suitable for baking.  Those suitable for baking all differ in flavor.  My top choice apple for pie making is Jonathan.  Jonathan is a common variety, but if they are unavailable, MacIntosh is also good.  Both of these tend to be a bit smaller in size, so you must judge accordingly whether to use 6 or 7 apples in your pie.  Also, both of these varieties are not long-keepers, so don't put off using them for more than a week.  Meally apples will not make as good a pie as firm, fresh ones. 

Preparing the Filling:  Peel your apples and slice them thinly into a large bowl.  Add the following to the filling immediately: 1 cup sugar, 1/4 c. flour, 2 tsp. cinnamon, & (SECRET INGREDIENT ALERT!) 1 TBLS. Whiskey.  Let this sit and "cure" while you prepare your crust.  Warning: Don't add more Whiskey than what I've suggested, or your pie will taste like liquor.  You will be amazed at how this one spoonful of whiskey makes an incredible difference in the flavor of your pie... and no can figure out what it is!

Preparing the Crust:  (SECRET ALERT!) How do you get a flakey crust?  Here are the three secrets I know...  First, use shortening in your crust.  I confess, I use shortening in almost nothing else, because it just doesn't have the "better-for-you" reputation that oil does.  But for a flakey crust, you can't beat shortening.  Second, use ICE WATER for the liquid in your crust.  And last of all, work the crust as little as possible.  The more you work it, the less flakey it will be.  Slow down a little as you roll it out, being careful to get it right the first time, because in my opinion, you are better off to remix your crust altogether than to roll it out a second time.

Crust Ingredients: (First of all, get your ice water ready, but do not yet use.  Proceed with the following)  2 cups all-purpose flour (when measuring flour, do NOT tamp down; scoop it out and level off with a knife), 2/3 cup shortening, 1 tsp. salt.  Mix these ingredients together well with a pastry blender or fork.  Then, add 5 Tablespoons of ice water.  Mix lightly with a wooden spoon (be careful not to overwork).  You can continue adding ice water, 1 Tbls. at a time, until the dough is just moist.  Be careful not to add too much; you just want it to be moist enough to roll well, but not so wet that it readily sticks to your rolling pin or surface.  The amount you will need will depend on the type/brand of flour you used.  I usually end up using 7 or 8 tablespoons. 

Finishing Your Pie: Let the dough rest in the bowl while you prepare your rolling surface.  I use a wooden board, but any smooth surface will do as long as it is well-floured.  Your rolling pin should be floured as well.  Divide the dough into two equal portions, and begin rolling out your bottom crust (be careful not to overwork! :-).  There are no secrets in assembling the rest of the pie.  Put your filling into the bottom crust, dot with butter, place your top crust, seal edges, and poke a few (4 or 5) small holes in the top to vent the crust and prevent it from boiling over or out the side.  If you have trouble making a pretty edge on your crust, try an internet search for illustrations showing different techniques.  One tip that will help your edges stay together is to lightly moisten the edges with wet hands just before sealing. 

Sprinkle the top of your pie with sugar before placing in a preheated oven at 350 degrees.  If you are using the type of pan I suggested above, your pie should be evenly browned in about 1 - 1 1/4 hours.  Remove from oven and allow to cool slightly before serving warm, with your favorite vanilla ice cream, to your eagerly anticipating friends or family!
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