Yummy Tart Apple Pie

Sorry, my pies never turn our picture perfect...probably because I tend to make them only 2-3 times a year, but trust me it is delicious. My three favorite pies are apple, pumpkin, and jumbleberry (recipes/pictures of the two latter will show up when I make them :) ) This is my favorite apple pie/crust recipe. You MUST use granny smith apples! I like my apple pies tart and cinnamony!

6 cups granny smith apples, peeled, cored, and sliced or cut into chunks (the thinner, smaller the apple pieces the softer the pie filling--so cut according to desired consistency)
3 TBS fresh lime/lemon juice
1 TBS orange juice
1/4 c. white sugar
1/4 c. brown sugar
1/4 cup flour
1 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
-combine all ingredients into large bowl and stir until apples coated evenly.

Crust (makes 1 top and 1 bottom crust):
2 c. white flour
2/3 c. plus 2 TBS butter
4-5 TBS COLD water
1 tsp salt
-Measure dry ingredients into bowl. Cut in butter. Sprinkle water and mix until all flour is moistened and dough almost cleans sides of bowl.
-Gather dough in ball, divide in half and shape into two flattened rounds with rolling pin. Roll dough circles 2" larger than inverted pan.

Crust and Filling Assembly Instructions:
-Roll out first pie crust and form it to pie pan. Fill with pie apple mixture. Top with second rolled out crust and trim edges to about 1 inch over rim. Crimp two edges together. Brush top crust with egg wash (1 egg + 1 TBS water) and cut four to five slits. Sprinkle with 1 tsp sugar.
-Place pie on sheet/pan (to catch spill over) and Bake 400 for 1 hour until crust is browned and juices begin to bubble out.

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