Today, it officially begins!  Synonymous with summer has to be apple pie.  It very well could be the most American dessert, a symbol of freedom, justice and patriotism.  Think about a fourth of July without the tradition of fresh baked apple pie.  Might as well skip the fireworks too.

Ah but alas, you do not need go down that road!  Last night my family had a pie from the bakery case at Caffè Victoria.  It was left-over from the day of operation.   A double-crust apple pie.  It could very well have been a perfect pie.  The crust, would have won any pie baking contest, hands down.  It was crisp, buttery, slightly sweet and flaky.  And this crust was only surpassed by the tender, tart apples that were lightly laced with cinnamon and sweetness.  No need for ice cream to enhance this piece of pie.  I ate it slowly, savoring each bite.  Some muffled utterance escaped, and my throat purred.  I concluded that this truly was the most amazing apple pie I have ever tasted.  And trust me, I have tried and eaten my fair share of apple pies, tarts, cobblers and crisps.  I think it is safe to say I have an extensive palate resume to make this claim.  Now at the risk of sounding arrogant and boastful, I should let you know that this pie and it’s wonderful crust were made by my son.  He is an 18 year old, excellent novice baker.

“So,” you might asked, “what’s the secret?  Why is this pie so amazing?”  I submit to you, it is the recipe.   A simple recipe that anyone with a pie dish and an oven can make.  Read on, and you will find this recipe and your opportunity to share this love of country and tradition with the ones you hold dear.

Double-crust Traditional Apple Pie

For the Filling:

4 Fuji apples, peeled & cored

3 Granny Smith apples, peeled & cored

1 cup granulated sugar

2 Tbsp. fresh lemon juice

3 Tbsp. corn starch

2 1/2  tsp. ground cinnamon

Slice apples crosswise, 1/4-inch thick.  Toss with remaining ingredients.  Set aside.

For Double- Crust Pastry:

3 cups flour

1/2 cup sugar

2 sticks butter, cut into 16 pieces

4-6 Tbsp. ice water

In food processor, put first 3 ingredients, mix until crumbly.  In a slow stream add ice water until dough comes together in a ball.  Do not over work.  Form into ball, wrap in plastic and place in refrigerator,  and allow dough to rest 10-15 minutes before rolling out.  Cut dough in half and form into disk.  Flour the countertop and roll dough out for bottom. Roll in short, deliberate strokes, in different directions.  Keep rolling pin floured to avoid tears.  When the disk reaches a diameter of about 11 inches all the way around, move it to pie pan.  If you roll the crust back up on the rolling pin, it makes it easier to avoid tears.  Should a tear occur, simply press the affected area back together with your finger tips.

Pour prepared filling into bottom crust.  Dot top of filling with 1 tsp. butter.

Follow the same steps for rolling out the top crust.  Wrap rolled crust around rolling pin to transfer it over filling and bottom crust.  Gently unroll and lay top crust over awaiting pie.  Trim bottom and top crust edges to an overhang of ½ inch.  Pinch and fold two crust together forming a seal.  With your index finger in one hand and thumb and index from second hand, working in an opposing manner, crimp the edge decorative all the way around the pie.  Make 3-4 vents in the top of the crust.  You may decorate the top with left over crust scraps, as desired.  Extra crust can be adhered with a brush of cream.  Brush top crust with cream and sprinkle with sugar.  Place pie in freezer for 15 minutes to thoroughly chill before baking.  Preheat oven to 425 ̊.  Bake for 15 minutes, reduce heat to 325 ̊, and continue baking for the duration of the particular pie recipe.