Illinois apple pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Level cups all-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Evel cup Crisco shortening |
| 6 | cups | Tart apples,peeled & sliced |
| ½ | cup | White sugar |
| ½ | cup | Brown sugar |
| 1 | teaspoon | Cinnamon |
| ½ | cup | Ice water |
| ¼ | cup | Milk |
| ¼ | cup | White sugar |
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| 1 | tablespoon | Butter |
Directions
C
APPLE F
Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle ⅛" thick and about 1½" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim ½" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve .