Ben’s Apple Pie
Six Granny Smith apples under a double crust, with cinnamon and sugar on top before the final bake. The Jiffy crust keeps this squarely in make-the-pie territory, not spend-the-day-making-pastry territory.
Method
Heat the oven to 425°F.
Stir the pie crust mix and ice-cold water together with a fork until a dough forms. Divide it in half for the bottom and top crusts. Lightly flour the counter and rolling pin, then roll both pieces out.
Fit one crust into a glass pie plate. Slice the Granny Smith apples, then toss them with the ½ cup sugar, flour, 1 teaspoon cinnamon, and nutmeg. Fill the crust with the apples and lay the second crust over the top.
Seal and flute the edge with a fork or your fingers. Cut several slits or a simple design in the top so the steam has somewhere to go.
Set the pie on the bottom rack and bake at 425°F for 10 minutes.
Reduce the oven to 400°F. Brush the top with melted butter or margarine and sprinkle it with sugar and cinnamon. Bake for another 30 minutes.
Serve warm with ice cream.
Notes from the line
Keep the water cold and stop mixing once the dough comes together. Pie crust does not improve with extra attention.
The steam vents are functional, even if you make them look decorative. A sealed top crust will find its own exit.