Everyone was eager to dig right in so I snapped a few pictures very quickly and cut 'er up! YUMMY!
Since it was still hot from the oven, what better way to serve it than with some vanilla ice cream? The apples were oozing a little juice still, but the pie tasted great! It was gone in 5 minutes!
If you want to try it yourself, I got the recipe from some Kraft magazine a few years ago. I've made it so many times, here it is from memory:
Kraft Perfect Apple Pie
2 1/4 cups flour
1/2 tsp. salt
1 cup shortening (room temperature)
5 - 7 Tbsp. cold water
Combine flour and salt. Cut in shortening until the size of small peas. Add 3 Tbsp. cold water and stir with a fork. Add more water, 1 Tbsp. at a time, just until the dough comes together in a ball. Do not overmix the pastry or it will become tough. Divide the pastry into 2 balls. Roll each out on a lightly floured surface or between 2 pieces of wax paper (NOTE: I always use wax paper - way easier!) Make one about 11 or 12" in diameter. Line a 9" pie plate with it. Make the other just a bit larger than the top of your pie. Keep it set aside and covered while you prepare the filling.
(I preheat the oven to 400 degrees F at this point)
6 cups peeled, cored, sliced apples (about 6 large apples)
1 Tbsp. lemon juice
3/4 cups sugar
1 Tbsp. flour or cornstarch
1 tsp. cinnamon
1/2 tsp. nutmeg
Peel and slice the apples and sprinkle with lemon juice. Combine the other ingredients and sprinkle over the apples. Toss to coat evenly. Pour filling in the prepared shell. Top with the second pastry round. Crimp edges. Cut steam vents in the top crust. Bake at 400 for about 35 minutes, until golden on top and apples are soft when pierced with a fork.
Cool on a wire rack for 10 to 20 minutes (if you can wait that long) to let the filling thicken a little and prevent burnt tongues! Add ice cream to make a perfect thing even better! I highly recommend French Vanilla.