Venison Sausage Gravy and Homemade Biscuits

Now doesn't that sound like a real country made breakfast!!  I can guarantee you won't find that on any Bob Evans menu!!

The venison sausage gravy is a version of Paula Dean's Sawmill Gravy from her cookbook, Southern Cooking Bible, though I did make a few substitutions besides using deer sausage.  I raise goats, so the only milk I have is goat's milk, though you can use regular store-bought cow's milk (won't make any difference).  And if you don't have deer sausage, pork sausage will work, also.

Sausage Gravy

Ingredients:

1 lb deer sausage (or pork sausage) your choice
1/2 cup flour
2 cups milk
salt and pepper to taste

Directions:

In a large skillet, brown the sausage while breaking it up with a spoon into smaller pieces.

Sprinkle the browned sausage with the flour, stir to add to sausage.  Slowly pour milk while stirring.  Cook, while stirring constantly, until the gravy has thickened. 

Remove pan from stove.  Pour over homemade biscuits (see below for recipe!).

This is the BEST biscuit recipe!!  I don't remember where I found it, but if I need homemade biscuits this is my go-to recipe!!  My husband LOVES it.  And it is so easy to make!!

Homemade Biscuits

Ingredients

2 1/3 cups self-rising flour ** (you cannot use all purpose!!!)
1 1/2 T sugar
1/2 t baking soda
1 1/4 stick butter, cold
1 cup buttermilk (if you don't have it, add 1 T lemon juice to a cup of milk - let sit for 5 minutes)

Directions

Preheat oven to 450 degrees.

You have to use self-rising flour, otherwise the biscuits won't rise.

Sift flour, sugar and soda together.

Slice the butter into small pieces and mix into flour mixture (I used a pastry blender - works perfectly!) until you have fairly large lumps.

Stir in the buttermilk.

Roll out 1/2 inch size and using a round cookie cutter (or a drinking glass) place on a cookie sheet.

Bake for 13 to 15 minutes.

They just don't get any better than this!!

Perfect for sausage and gravy or with a good soup!!

Entire Recipes:

Sausage Gravy

Ingredients:

1 lb deer sausage (or pork sausage) your choice
1/2 cup flour
2 cups milk
salt and pepper to taste

Directions:

In a large skillet, brown the sausage while breaking it up with a spoon into smaller pieces.  Sprinkle the browned sausage with the flour, stir to add to sausage.  Slowly pour milk while stirring.  Cook, while stirring constantly, until the gravy has thickened.  Remove pan from stove.  Pour over homemade biscuits (see below for recipe!).

This is the BEST biscuit recipe!!  I don't remember where I found it, but if I need homemade biscuits this is my go-to recipe!!  My husband LOVES it.  And it is so easy to make!!

Homemade Biscuits

Ingredients

2 1/3 cups self-rising flour ** (you cannot use all purpose!!!)
1 1/2 T sugar
1/2 t baking soda
1 1/4 stick butter, cold
1 cup buttermilk (if you don't have it, add 1 T lemon juice to a cup of milk - let sit for 5 minutes)

Directions

Preheat oven to 450 degrees.

Sift flour, sugar and soda together.

Slice the butter into small pieces and mix into flour mixture (I used a pastry blender - works perfectly!) until you have fairly large lumps.

Stir in the buttermilk.

Roll out 1/2 inch size and using a round cookie cutter (or a drinking glass) place on a cookie sheet.

Bake for 13 to 15 minutes.

Perfect for sausage and gravy or with a good soup!!

VERDICT:

I have already said this is my best biscuit recipe.   And my husband LOVED the venison sausage gravy.  Will I be making this again - most definitely YES!!!

Homemade Cherry Pie

I have been in such a pie baking mood!!  Pies are so easy to make and everyone loves pie!!  My husband will take a pie any day over a piece of cake.  And I do love my heart shaped pie dish!!

Last month I made him a cherry pie using canned pie filling (I know . . . I cheated!).   The other day when I was looking through my Betty Crocker Picture Cookbook and found a recipe for Canned Cherry Pie, I knew I had a new adventure.  Of course, it involved a trip to the grocery store to buy canned tart cherries and almond extract.

I bought the cherries packed in water.  This and the almond extract are the only items you need to buy as you should have the rest of the ingredients already in your kitchen.

This is such an easy pie to make.  You can whip this up in matter of minutes.

For the crust, I used the crust recipe from my "Perfect Apple Pie", the link is below:

Pie Crust Recipe

Or you can use your favorite recipe.

Betty Crocker's Cherry Pie

Ingredients:

3/4 to 1 cup sugar (depending if your canned cherries are water packed or in syrup - if in syrup, use less sugar)
4T all purpose flour
1/4 tsp almond extract
2 1/2 cups cherries with juice (or syrup)

Directions:

Preheat your oven to 425.

Make your pie dough for a two crust pie.  Line the pie pan.

Mix the sugar and flour in a sauce pan.

Add the 2 1/2 cups of berries with the almond extract.

Cook over moderate heat, stirring constantly until it thickens.  This thickens pretty fast, so keep a watchful eye.

Pour into your pie pan.

Dot the filling with pie with 1 T of butter.

Cover the filling with the second pie crust. (I chose to do a lattice because I love how that looks)

Bake until nicely brown - about 30 to 40 minutes.  Remove and let cool on a rack.

Entire Recipe:

Betty Crocker's Cherry Pie

Ingredients:

3/4 to 1 cup sugar (depending if your canned cherries are water packed or in syrup - if in syrup, use less sugar)
4T all purpose flour
1/4 tsp almond extract
2 1/2 cups cherries with juice (or syrup)

Directions:

Preheat your oven to 425.

Make your pie dough for a two crust pie.  Line the pie pan.

Mix the sugar and flour in a sauce pan.

Add the 2 1/2 cups of berries with the almond extract.

Cook over moderate heat, stirring constantly until it thickens.  This thickens pretty fast, so keep a watchful eye.

Pour into your pie pan.

Dot the filling with pie with 1 T of butter.

Cover the filling with the second pie crust.  I sprinkled a little bit of sugar on top of the second crust.

Bake until nicely brown - about 30 to 40 minutes.  Remove and let cool on a rack.

Betty Crocker's Cherry Pie

Ingredients:

3/4 to 1 cup sugar (depending if your canned cherries are water packed or in syrup - if in syrup, use less sugar)
4T all purpose flour
1/4 tsp almond extract
2 1/2 cups cherries with juice (or syrup)

Directions:

Preheat your oven to 425.

Make your pie dough for a two crust pie.  Line the pie pan.

Mix the sugar and flour in a sauce pan.

Add the 2 1/2 cups of berries with the almond extract.

Cook over moderate heat, stirring constantly until it thickens.  This thickens pretty fast, so keep a watchful eye.

Pour into your pie pan.

Dot the filling with pie with 1 T of butter.

Cover the filling with the second pie crust.  I also sprinkled a little bit of sugar on the top of the pie crust.

Bake until nicely brown - about 30 to 40 minutes.  Remove and let cool on a rack.

Verdict:

Oh yes . . . he loved it!!!  I will definitely be making this one again.  It is good and will even be better with ice cream (am I evil or what!!!)

Apple Pie with Gingersnap Topping

I found this recipe in the cookbook Apple Pie Perfect by Ken Haedrich.  I was intrigued as most of the apple pies I have seen that have a "topping" are usually made with a mixture of brown sugar and other ingredients.  You know me . . . I am always looking for some new and unusual to bake.  It is a relatively simple pie to make, the only ingredient that you might need to buy (besides the apples) is the applesauce.  The recipe says to use Jonagold apples which are usually available at farmer's markets in the fall (I have never seen them in any of my local stores).  So I substituted Granny Smith apples.  Don't think that made that big of a difference.

Initially, I wasn't going to post his pie crust recipe because I thought it was too dry and hard to manage but after baking, it turned out to be a very nice crust.  I would add a tad bit more water than he recommends.  On to the recipe . . .

Pie Crust (Best Butter Pie Crust Recipe by Ken Haedrich)

Ingredients

1 3/4 cups all-purpose flour
1 T sugar
1/2 t salt
1/2 cup (1 stick) unsalted butter, cut into small pieces (if you used salted butter, omit the salt above)
About 3 T ice cold water

Directions:

Using your food processor, add your dry ingredients (flour, sugar and salt).  Pulse for a few seconds, just enough to combine all the ingredients.

Scatter the small pieces of butter all over the flour mixture.  Pulse until the butter and flour are mixed and the butter is broken in to very small pieces.

Put the egg yolk in a 1 cup glass measuring cup.  Add enough ice cold water to make 1/4 cup (I think you need a little bit more than that - just a tad).  Blend the egg yolk and water.

Remove the lid of your food processor and pour the egg/water liquid all over your flour/butter mixture.

Pulse the machine again to mix until the pastry starts forming big lumps.

Empty the crumbs into a large bowl.  Using your hands, pack the dough as you would a snowball. 

Flatten the dough into a disk shape and wrap with saran wrap.  Refrigerate it for an hour until firm.

Apple Pie with Gingersnap Topping

Filling Ingredients

9 cups peeled, cored and chopped Jonagold apples (I used Granny Smith)
2/3 cup white granulated sugar
1 1/2 T lemon juice
1/4 cup applesauce
2 1/2 T all purpose flour

Gingersnap Topping:

2 1/2 cups broken up storebought gingersnaps
1/4 cup all purpose flour
1/4 cup white granulated sugar
1/2 cup (1 stick) unsalted butter, cut into small pieces

Directions:

Take pie crust out of refrigerator and roll out to fit deep dish pie crust.

Place the pie shell in the freezer while preparing pie filling.

Preheat the oven to 400 degrees.

Combine the apples, sugar and lemon juice.

Mix the applesauce and flour.

Stir the applesauce/flour mixture into the apples.

Remove pie shell from the freezer and pour the filling into the pie shell.

Place the pie on a baking sheet.  Bake the pie on the center rack of your oven for 30 minutes.  Reduce the temperature to 375 and bake for an additional 10 minutes.

While the pie is baking, prepare the topping.

Put the gingersnaps, flour and sugar in a food processor and pulse to combine the ingredients.

Scatter the pieces of butter around the top of the gingersnaps mixture.  Pulse until it forms coarse, buttery crumbs (they taste really good!!!).

Remove the pie from the oven.  Carefully dump the topping on the pie and spread it evenly over the pie (remember this is HOT!!!).

Return to the oven for an additional 20 minutes.  After 10 minutes, cover the pie with aluminum foil to prevent the top from getting too dark!

Let it cool on a rack for an hour (if you can!!).

Entire Recipe:


Pie Crust (Best Butter Pie Crust Recipe by Ken Haedrich)

Ingredients

1 3/4 cups all-purpose flour
1 T sugar
1/2 t salt
1/2 cup (1 stick) unsalted butter, cut into small pieces (if you used salted butter, omit the salt above)
About 3 T ice cold water

Directions:

Using your food processor, add your dry ingredients (flour, sugar and salt).  Pulse for a few seconds, just enough to combine all the ingredients.

Scatter the small pieces of butter all over the flour mixture.  Pulse until the butter and flour are mixed and the butter is broken in to very small pieces.

Put the egg yolk in a 1 cup glass measuring cup.  Add enough ice cold water to make 1/4 cup (I think you need a little bit more than that - just a tad).  Blend the egg yolk and water.

Remove the lid of your food processor and pour the egg/water liquid all over your flour/butter mixture.

Pulse the machine again to mix until the pastry starts forming big lumps.

Empty the crumbs into a large bowl.  Using your hands, pack the dough as you would a snowball. 

Flatten the dough into a disk shape and wrap with saran wrap.  Refrigerate it for an hour until firm.

Apple Pie with Gingersnap Topping

Filling Ingredients

9 cups peeled, cored and chopped Jonagold apples (I used Granny Smith)
2/3 cup white granulated sugar
1 1/2 T lemon juice
1/4 cup applesauce
2 1/2 T all purpose flour

Gingersnap Topping:

2 1/2 cups broken up storebought gingersnaps
1/4 cup all purpose flour
1/4 cup white granulated sugar
1/2 cup (1 stick) unsalted butter, cut into small pieces

Directions:

Take pie crust out of refrigerator and roll out to fit deep dish pie crust.

Place the pie shell in the freezer while preparing pie filling.

Preheat the oven to 400 degrees.

Combine the apples, sugar and lemon juice.

Mix the applesauce and flour.

Stir the applesauce/flour mixture into the apples.

Remove pie shell from the freezer and pour the filling into the pie shell.

Place the pie on a baking sheet.  Bake the pie on the center rack of your oven for 30 minutes.  Reduce the temperature to 375 and bake for an additional 10 minutes.

While the pie is baking, prepare the topping.

Put the gingersnaps, flour and sugar in a food processor and pulse to combine the ingredients.

Scatter the pieces of butter around the top of the gingersnaps mixture.  Pulse until it forms coarse, buttery crumbs (they taste really good!!!).

Remove the pie from the oven.  Carefully dump the topping on the pie and spread it evenly over the pie (remember this is HOT!!!).

Return to the oven for an additional 20 minutes.  After 10 minutes, cover the pie with aluminum foil to prevent the top from getting too dark!

Let it cool on a rack for an hour (if you can!!).

Verdict:

This is another recipe that I was pleasantly surprised with.  I thought the pie might be too bland.  Most apple pies use cinnamon and nutmeg, this one didn't.  I was pretty sure the apples won't have much taste and it was relying on the crumb topping - WRONG!!!  It was good!!  What did my resident expert think???  He LOVED it!!  Yes folks, we have a winner here.  Though next time, I think I will use homemade applesauce.  Storebought applesauce just doesn't cut it !!

Crunchy Peach Pie

Doesn't that look pretty!!  My husband has been wanting a peach pie for the last couple of weeks.  I found this recipe in The Better Homes and Garden New Cookbook the 1989 edition.  (I just love the older versions of these cookbooks - particularly the books that are binders - so much easier to use!!). 

Anyway, back to the recipe . . . I was looking for a unique peach pie recipe, not just your "run of the mill" peach pie recipe.  This recipe fit the bill!!  And . . . it is so easy to make!!  Of course, it does involve a run to the store to buy 3 cans of sliced peaches (I chose the peaches in "light" syrup, though I don't think that really matters), almonds and the vanilla wafers.

Crunchy Peach Pie by Better Homes and Gardens

Ingredients

Your favorite pie crust recipe for a single pie crust

Topping
3/4 cup finely crushed vanilla wafers (about 20 wafers)
1/2 cup chopped almonds
3 T melted butter or margarine

Pie Filling
2 eggs
1T lemon juice
1/4 cup sugar
3 16 oz cans peach slices, drained and coarsely chopped** (you can substitute apricots or pears)

Directions

Mix the crushed wafers, almonds and butter/margarine in a separate bowl and set aside.

Line the bottom of a 9 inch pie pan with pie crust.  Cover with 2 sheets of aluminium foil.  Bake in an oven at 450 for 5 minutes. 

Remove the foil and bake another 5 minutes.  Remove from the oven.

Beat the eggs with the lemon juice.  Add the sugar. 

I chopped the peaches in my food processor.  (I think next time I will do it my hand with knives - I think the processor chopped the peaches too fine!).  Add the peaches to the egg mixture.

Pour the fruit filling into the partially baked pie shell.

Sprinkle the topping with the vanilla wafer mixture.

Cover the pie crust edges with aluminium foil. 

Reduce the oven temperature to 375.  Bake for 20 minutes.  Remove the foil and bake for an additional 15 to 20 minutes.

Cool on a rack.

Entire Recipe:

Crunchy Peach Pie by Better Homes and Gardens

Ingredients

Your favorite pie crust recipe for a single pie crust

Topping
3/4 cup finely crushed vanilla wafers (about 20 wafers)
1/2 cup chopped almonds
3 T melted butter or margarine

Pie Filling
2 eggs
1T lemon juice
1/4 cup sugar
3 16 oz cans peach slices, drained and coarsely chopped** (you can substitute apricots or pears)

Directions

Mix the crushed wafers, almonds and butter/margarine in a separate bowl and set aside.

Line the bottom of a 9 inch pie pan with pie crust.  Cover with 2 sheets of aluminium foil.  Bake in an oven at 450 for 5 minutes.  Remove the foil and bake another 5 minutes.  Remove from the oven.

Beat the eggs with the lemon juice.  Add the sugar. 

I chopped the peaches in my food processor.  (I think next time I will do it my hand with knives - I think the processor chopped the peaches too fine!).  Add the peaches to the egg mixture.

Pour the fruit filling into the partially baked pie shell.

Sprinkle the topping with the vanilla wafer mixture.

Cover the pie crust edges with aluminium foil. 

Reduce the oven temperature to 375.  Bake for 20 minutes.  Remove the foil and bake for an additional 15 to 20 minutes.

Cool on a rack.

ENJOY!

VERDICT:

Both my husband and son loved it.  I am not a big fan of peach pie, I thought it was good.  It is so easy to make and you can make a completely different pie by substituting either apricots or pears.  Will I make this again - yes, because my husband loves peach pie.  We have a winner with this one!

Brown Sugar Apple Pie

I have been wanting to make this recipe for quite some time.  I found this recipe in the cookbook, Apple Pie Perfect by Ken Haedrich.  He states this was the way his parents always made apple pie, so I was very curious to see how this would turn out.  The recipe calls for using McIntosh apples which I didn't have.  So I just substituted Granny Smith instead. 

First, I would like to say to whomever invented this wonderful little tool, I owe you my life.  This has simplified apple pie making!!  Peeling and coring apples is no longer a dreaded chore!!  I can whip those suckers out in matters of minutes!!  I digress . . . on to the recipe

Brown Sugar Apple Pie by Ken Haedrich

Ingredients

Your favorite recipe for a double crust pie recipe (I used the pie crust in this recipe)
Perfect Apple Pie Recipe - Pie Crust

8 cups peeled, cored and sliced McIntosh Apples (I used Granny Smith)
1/2 cup firmly packed brown sugar
1 T lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T cold, unsalted butter, cut into small pieces

Directions:

Preheat the oven to 400 degrees.

Prepare the pie crust and refrigerate at least an hour until firm.  Cut into half.  Return one half to the refrigerator.

Roll out so the crust is large enough for a 9 inch deep dish pie pan.  Center the dough over the pie pan and gently tuck the dough into the pan.  Trim any excess dough.  Refrigate.

While the pie crust chills, prepare the filling.  Peel, core and slice 8 cups of apples and cut into bite size pieces.

(don't those look pretty!!)Add the brown sugar, lemon juice and spices to the apples.  Toss to completely cover all the apples.

(do you sneak a bite to see how it tastes!!)   Remove the pie crust from the refrigerator and spoon the apple filling into the pie crust.  Dot the apple pie filling with the pieces of butter.

Roll out the second half for the top crust.  I decided to make a lattice top because I like the way they look.  Your choice.

 

Brush the top with milk and sprinkle lightly with granulated sugar.

Bake for 30 minutes at 400 degrees.  Reduce the temperature to 375 degrees and bake for an additional 30 minutes.

Remove from oven and let cool on a rack for an hour (if you can!!)

Entire Recipe

Brown Sugar Apple Pie by Ken Haedrich

Ingredients

Your favorite recipe for a double crust pie recipe (I used the pie crust in this recipe)
Perfect Apple Pie Recipe - Pie Crust

8 cups peeled, cored and sliced McIntosh Apples (I used Granny Smith)
1/2 cup firmly packed brown sugar
1 T lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T cold, unsalted butter, cut into small pieces

Directions:

Preheat the oven to 400 degrees.

Prepare the pie crust and refrigerate at least an hour until firm.  Cut into half.  Return one half to the refrigerator.

Roll out so the crust is large enough for a 9 inch deep dish pie pan.  Center the dough over the pie pan and gently tuck the dough into the pan.  Trim any excess dough.  Refrigate.

While the pie crust chills, prepare the filling.  Peel, core and slice 8 cups of apples and cut into bite size pieces.

Add the brown sugar, lemon juice and spices to the apples.  Toss to completely cover all the apples.

Remove the pie crust from the refrigerator and spoon the apple filling into the pie crust.  Dot the apple filling with the pieces of butter.

Roll out the second half for the top crust.  I decided to make a lattice top because I like the way they look.  Your choice.

Bake for 30 minutes at 400 degrees.  Reduce the temperature to 375 degrees and bake for an additional 30 minutes. 

Remove from oven and let cool on a rack for an hour (if you can!!)

VERDICT:

It was good, not the best apple pie I have ever baked nor the worst.  My resident expert thought it was OK.  He thought my other two apple pie recipes were better.  I thought it was good.  Will I make it again - probably not since I already have two really great apple pie recipes. 

Foiled Baked Cod

I found this recipe in my new Fannie Farmer Cookbook.  We haven't had fish in such a long time and Cod was on sale at Krogers.  Sounded like the Cooking Gods were whispering in my ears!!  This was obviously meant to be. 

It is a very simple recipe that you can whip up in a matter of minutes.  Takes absolute very little effort and it is so versatile!!

Foiled Baked (or Steamed) Cod

Ingredients:

butter
1 lb cod loins (about 4)
salt and pepper (to taste)
a dash of lemon juice (on each piece of cod)
a dash of chopped parsley (on each piece of cod)
your choice of herb (chives, basil, tarragon, or dill) - I used basil
your choice of vegetable or combination (mushrooms, onions, celery or carrots) - I chose mushrooms and onions

Directions:

Preheat the oven to 425

Spread butter over four pieces of aluminum foil large enough to enclose the fish.

Sprinkle the fish with salt, pepper, lemon juice and the herbs.

Top with vegetables.  Dot with butter.

Wrap the foil around the fish, folding the edges to seal it well.

Place on a baking sheet and bake for 20 minutes.

Open the foil packets carefully, it will steam and it is hot!!

Entire Recipe:

Foiled Baked (or Steamed) Cod

Ingredients:

butter
1 lb cod loins (about 4)
salt and pepper (to taste)
a dash of lemon juice (on each piece of cod)
a dash of chopped parsley (on each piece of cod)
your choice of herb (chives, basil, tarragon, or dill) - I chose basil
your choice of vegetable or combination (mushrooms, onions, celery or carrots). - I used mushrooms and onions

Directions:

Preheat the oven to 425

Spread butter over four pieces of aluminum foil large enough to enclose the fish.

Sprinkle the fish with salt, pepper, lemon juice and the herbs.

Top with vegetables.  Dot with butter.

Wrap the foil around the fish, folding the edges to seal it well.

Place on a baking sheet and bake for 20 minutes.

Open the foil packets carefully, it will steam and it is hot!!

VERDICT:

OH this was good!!  The fish was nice and tender!  You could slice it with a fork.  The recipe is so versatile that you could make this so many different ways.  This would be great on grill during the summer.  My husband loved it!! (and so did I!).  Yep, I see this in our future again.

The "Perfect" Apple Pie

I don't remember what link sent me this on Facebook - I get so many of these everyday.  Most of them I ignore but this one caught my attention.  It was titled "How to make THE PERFECT APPLE PIE."  Sounded like a challenge to me!!  OK, let's see if this is actually the "PERFECT" apple pie.

Quickly scanning the ingredients - WHEW!  I have all of them - no mad dash to the grocery store.  And since Saturday is Valentine's Day, I can use my heart shaped pie pan!!  AND my husband loves apple pie - sounds like a win-win situation, doesn't it!!

On to the recipe . . .

The Perfect Apple Pie

Ingredients

Crust:

2 1/2 cups all purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter, cubed
1/2 cup ice water (you won't need all of it)
3 tsp sugar
1/4 tsp salt

Filling:

8 cups cored, peeled and sliced apples (around 8 medium sized - I used Granny Smith)
2 T lemon juice
2/3 cup sugar, plus 1 T for top of the crust
1/4 cup brown sugar
1/4 cup all purpose flour
1 egg yolk
2 T butter
1 tsp cinnamon
1 tsp nutmeg

Directions:

Preheat oven to 375.

In a food processor, combine the flour, sugar and salt.

Add in the cold, cubed butter and pulse to combine.

Slowly dizzle in ice cold water, one tablespoon at a time (I only need about 2 tablespoons).
(if you don't have a food processor, either use a pastry blender or a fork to combine all the ingredients.)

Before the dough forms a ball, remove from the food processor.  Using your hands, form the dough into a flat disc and wrap in saran wrap.  Refrigerate for about 1 or 2 hours.  It is very important to work with the dough being cold.

In a large bowl, toss the apples with the lemon, flour, sugars, cinnamon and nutmeg.

Once the dough has properly chilled, divide the dough in half.  Return one half to the refrigerator. 

Roll out the first dough and place in pie pan.  Trim any overhanging dough and fold under edges.

Pour apple mixture into pie pan and top with pats of butter.

Roll out the second piece of dough.  You can cover the entire pie with the second piece of dough or make a lattice (as I did).

In a smaller bowl, beat the egg with a splash of water.  Brush the edges of the dough with the egg mixture and sprinkle with the remaining sugar.

Bake for 50 minutes.

Your kitchen will smell heavenly!!!!

The Entire Recipe:

The Perfect Apple Pie

Ingredients

Crust:

2 1/2 cups all purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter, cubed
1/2 cup ice water (you won't need all of it)
3 tsp sugar
1/4 tsp salt

Filling:

8 cups cored, peeled and sliced apples (around 8 medium sized - I used Granny Smith)
2 T lemon juice
2/3 cup sugar, plus 1 T for top of the crust
1/4 cup brown sugar
1/4 cup all purpose flour
1 egg yolk
2 T butter
1 tsp cinnamon
1 tsp nutmeg

Directions:

Preheat oven to 375.

In a food processor, combine the flour, sugar and salt.

Add in the cold, cubed butter and pulse to combine.

Slowly dizzle in ice cold water, one tablespoon at a time (I only need about 2 tablespoons).
(if you don't have a food processor, either use a pastry blender or a fork to combine all the ingredients.)

Before the dough forms a ball, remove from the food processor.  Using your hands, form the dough into a flat disc and wrap in saran wrap.  Refrigerate for about 1 or 2 hours.  It is very important to work with the dough being cold.

In a large bowl, toss the apples with the lemon, flour, sugars, cinnamon and nutmeg.

Once the dough has properly chilled, divide the dough in half.  Return one half to the refrigerator. 

Roll out the first dough and place in pie pan.  Trim any overhanging dough and fold under edges.

Pour apple mixture into pie pan and top with pats of butter.

Roll out the second piece of dough.  You can cover the entire pie with the second piece of dough or make a lattice (as I did).

In a smaller bowl, beat the egg with a splash of water.  Brush the edges of the dough with the egg mixture and sprinkle with the remaining sugar.

Bake for 50 minutes.

VERDICT:

OK - this is pretty darn close to being the PERFECT apple pie!!  It was good!!  And the crust . . . well, this will be my go-to crust from now on - it was flaky and flavorful!!  This pie is so easy to make and it is GOOD!!!  I caught my husband last night eating out of the pie plate!!  Yep, we definitely have a winner with this one!!!