Wash, peel & thinly slice about 4 apples. I use a mandolin for even slices and look.

Slice 1/4 cup of chilled unsalted butter into cubes and place in a skillet on medium heat

Once butter is melted, add apples and 2 TBSP of fresh lemon juice

Mix well

In a bowl, combine 1/2 cup of sugar and 1.5 TBSP of all-purpose flour

Add mixture to the apples, mix well

Add 1 Tsp of vanilla extract to apple, mix well

Partially cover pan (with occasional stirring) for 15-20 minutes

Preheat the oven to 425 F and begin making the crust

In a medium bowl, combine 2 cups all-purpose flour, 1/4 Tsp of salt, 1/2 a cup of sugar, and 2 Tsp of baking powder

Add 2 tablespoons of cubed, chilled butter to the mix. Knead it together until the mixture turns into almost course crumbs. Sometimes it needs more butter, add as needed for the right consistency.

Take apple mixture off heat and let cool for about 10 minutes

Grate some zest off an orange into the bowl or squeeze some of the orange's juice. Don't have an orange? A dash of OJ will do.

Cover a baker’s table, island or rolling mat and rolling pin in flour, then begin rolling out your dough. Don't roll it out too thin or thick.

Turn your sheet upside down over the pie pan (easiest way to get the thin dough there), and begin gently stretching the sides over the pan

Tip: Rolling out the dough not working? Sometimes I piece the crust together placing rolled out pieces of dough in the pie pan and smoothing it out from there.

After the apples have cooled, pour them on top of the crust

Use a fork to add ridges around the pie crust if desired. (I like to place some of the nicer apple slices on top of the rest as a covering.)

Use the extra dough to cut out shapes for your pie. You can do any kind of cookie cutter shape. I like to make little stars for my pie

Place pie in the oven for 10 minutes

Reduce heat to 375 F and bake for an additional 20-25 minutes

Let cool a bit and serve warm with whipped cream — Enjoy!