Well, here it is….. “the best apple pie I ever ate in my life,” according to my husband! I hope you enjoy it as much as he did.
2 1/2 cups self-rising flour
1 cup (2 sticks) salted sweet cream butter
1 teaspoon sugar
1 tablespoon sour cream
6 tablespoons ice water
Using a food processor, add flour, butter, sugar and sour cream; process until well blended.
Pour into a large bowl and add ice water.
Mash it until it sticks together.
Pour onto a pastry mat and knead dough until well blended.
Divide dough in half and shape each piece into a ball.
Flatten the first dough ball and then, using a rolling-pin, roll out into a 12 inch circle.
Roll dough around rolling-pin and transfer to a 10 inch round baking dish.
Unroll dough in dish, do not trim edges just yet.
Roll out the remaining dough into a 12 inch circle and place on a plate.
Refrigerate both for at least 30 minutes.
6 cups sweet and juicy apples, peeled cored and cubed
1 cup white sugar
1/2 cup brown sugar
6 tablespoons cornstarch
1 teaspoon nutmeg
1 teaspoon ginger
1/8 teaspoon ground cloves
1/2 cup (1 stick) salted sweet cream butter
In a food processor add white sugar, brown sugar, cornstarch, nutmeg, ginger, ground cloves and butter.
Process until well blended.
Mix with apples and pour into prepared crust.
Cover with remaining crust and crimp the edges together; trim excess dough. Cut slits in top crust for venting.
Bake at 375 degrees for about 30 minutes or until crust is golden brown.
Remove from oven and cover with aluminum foil; return to oven and continue to bake for about 30 more minutes.
Cool on wire rack for about 15 minutes.
Place in fridge until completely cooled.
Serve topped with vanilla ice cream and caramel sauce.