1/2 cup all-purpose flour
1 cup butter, softened
2 apples
2 eggs
1 teaspoon vanilla extract
1 1/2 cups milk
3/4 teaspoon salt
In a large bowl, mix flour, butter, apples, eggs, vanilla, milk, and salt. Reserve 1 large bowl for stirring. Set aside, leaving dough in large bowl.
Preheat oven to 325 degrees F (165 degrees C).
On an ungreased cookie sheet, roll out two circles. Place a bunch of the dough between two sheets of waxed paper. Sprinkle seam to seal and cut out crumbs. Press dough with a fork into and around apples. Dust gently with flour mixture, leaving about 2 inches of crusted crust intact. Refrigerate for 2 hours or until firm. Roll out pastry to fit home baked pie pan. Brush each apple with remaining flour mixture.
Pour filling into prepared pie pan and place edge of crust in center of pan. Brush remaining remaining flour over top of apple filling. Chill for 2 hours before serving. Refrigerate leftover pie for several hours or overnight. Remove crust from pan and allow to cool completely. Serve immediately.
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