So i was asked to post the recipe for my first pies, i wrote out everything exactly how i did it. Hopefully it turns out as nicely for everyone else as it did for me!

I used a cupcake tin and made mini pies, had tons of filling and apples left over and a little extra dough. There should be just enough dough in this recipe for one normal sized pie with top and bottom crust.

Apples:

2 granny smith

6 mcintosh orchard crisp?

Lemon juice

2 dashes Cinnamon

1 dash nutmeg

1/2 cup sugar

Filling:

1 cup brown sugar

1/2 cup butter

1 vanilla bean (Optional)

1/4-1/2 cup flour

1/4 cup water

Crust:

2 2/3 cups flour

1 cup butter

1 tsp salt

1 tbsp sugar

Up to 1/2 cup Ice cold water

Crust:

Mix all dry ingredients

Cut butter into half of flour mixture and mix until incorporated (blender/food processor)

Add the rest of the flour mixture while mixing (blender/food processor on pulse)

Slowly mix in water a spoonful at a time (blender/food processor 1-2 pulses per spoonful)

Once the dough can form a ball do not add any more water.

Roll out into 2 discs, and place in fridge at least 30 mins/ until ready to bake.

Apples:

Peel, slice, and core apples

Douse them with lemon juice to keep them fresh.

Mix sugar, cinnamon, and nutmeg in seperate bowl then add to apples

Put a lid on the container of apple slices, shake well, and put in fridge.

Filling:

Melt butter in a saucepan with the vanilla (if using).

Once melted, mix in flour until it makes a paste.

Mix in water and brown sugar, bring to a boil

Turn down to simmer until ready to add to pie.

Notes:

Put pie crust in pie tin while butter is melting for the filling.

Use a slotted spoon to fill crust with apples before drizzling the filling on top- this avoids too much juice in the pie.

After placing top crust, brush with extra filling for a lovely caramel colour

DO NOT USE SWEET APPLES!!!