Pumpkin Pie

Last Thanksgiving, I helped my mom make an apple pie for my family. First, we made the crust. We mixed 2 ½ cups of unbleached flour, ¼ sugar, 1 teaspoon of apple pie spice and 1 teaspoon of salt in a processor. I added 1/3 cup of vegetable oil and cut up 1 stick of chilled butter into tiny squares and added it to the mixture. I added 7 tablespoons of sour cream and blended it until the dough formed. We cut all the dough in half, flattened the 2 halves into disks, wrapped them into saran wrap, and put them in the refrigerator for 1 ½ hours. Next, we made the filling for the pie. First, we preheat the oven to 400 degrees. Then, we tossed 2 pounds of golden delicious apples, 2/3 cup sugar, ¼ all purpose flour, 3 tablespoons minced ginger, and 1 teaspoon of apple pie spice in a large bowl and mixed it until all 5 ingredients were fully incorporated. Finally, we had to form the crust. We took the disks and rolled them between plastic wrap with a rolling pin. We placed the dough in a 9 ½ inch pie dish and peeled the plastic off. We fluted the edges of the pie and cut 5 slashes in the top of it so that steam could escape while it cooked. We brushed the top lightly with milk and added a sprinkle of sugar. We baked in the oven for about 1 hour. The crust was light and flaky and it went great with ice cream. I really gave you the feeling of fall. -Justin C.