Hi all i'm looking for a recipe?

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http://www.recipe.com IBEST APPLE PIE


1 recipe pastry for a 9 inch double crust pie
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
9 apples - peeled, cored and sliced
1 tablespoon lemon juice
1 tablespoon butter



DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.

the looks good I don't know a web site
8oz basic pie dough thawed if frozen
all-purpose flour, for dusting
10 eating apples such as golden delicious
4tbsp lemon juice
4on unsalted butter diced
1/2 cup sugar
1/2 tsp cinnamon

Preheat the oven to 450f
roll out the pie dough on a lightly floured counter into a 1/4 inch thick circle about 11 inches in diameter. Transfer to a lightly floured baking sheet and let chill in refrigerator for 30 minutes.

Peel, halve and core apples, then brush with the lemon juice to prevent discoloration. heat the butter,sugar and cinnamon in a 10 inch skillet with a oven proof handle, over low heat stirring occasionally until butter has melted and the sugar is dissolved. Cook and additional 6-8 minutes or until mixture is a light Carmel color. Remove from heat.
Arrange apple slices in the pan or skillet, packing them tightly. Return the skillet to heat and cook for 25 minutes or in til the apples are tender and lightly colored. remove from heat and cool slightly
place the dough over apples tucking in the edges. Prick the top and bake in preheated oven for 30 minutes or until golden brown; let cool slightly then run a knife around edge of the pan to loosen the pastry. invert into a place and serve warm,.

What probably happened is since crust is a very fineky thing, you screwed up a bit there. I reccomend this apple pie. I've made it before and it is really tasty!

http://pie.allrecipes.com/az/ApplePie.asp
add nutmeg, because i always do

also, it says to have a recipe for crust, well to prevent screwing up the whole pie, the store bought crusts are almost as good.

GOOD LUCK!!!!
ps. apple pie is really good

Award Winning Apple Pie

Pastry:
2 2/3 cup all-purpose flour
1 cup Crisco brand shortening*
1 teaspoon kosher or coarse salt
6 tablespoons ice water
Filling:
8 medium (4 pounds) tart green apples
1 1/2 tablespoons lemon juice
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher or coarse salt
2 tablespoons unsalted butter

1 egg white, beaten lightly - optional
1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional
Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
When mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball.
Divide dough into two balls and flatten each into 4-inch-wide disk. Wrap each in plastic, and refrigerate at least 30 minutes.
Remove one piece of dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
Roll one dough disk on a lightly floured surface into a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place. Refrigerate while preparing apple filling.
Adjust oven rack to center position and heat oven to 425*F (220*C).
Peel, core, and cut apples into slices no larger than 1/2-inch thick. Gently toss the apple slices with the lemon juice.
Combine sugar, flour, cinnamon and salt. Add sugar mixture to the apple slices and gently toss to coat well. Turn apple mixture into into chilled pie shell and mound slightly in center. Dot with butter.
Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired.
Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer.
Transfer pie to wire rack; cool to almost room temperature, at least 4 hours.
Makes 8 servings.

* Use of a premium brand shortening, such as Crisco, is preferred over the less expensive brands which have been tested with inferior results.

How about: http://www.worldlyrecipes.com/recipe.php?recipenumber=ac0000020

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