Yield: 1 servings
|2 cups||All-Purpose Flour|
|⅔ cup||Vegetable Shortening, Solid|
|6||To 8 Apples, Mcintosh Or Granny Smith, peel & thinly sliced|
|3 tablespoons||All-Purpose Flour|
|4 tablespoons||(To 6) Very Cold Water|
|1 teaspoon||Ground Cinnamon|
|¼ teaspoon||(Heap) Nutmeg, freshly ground|
|4 tablespoons||Butter -- softened|
THE PIE FILLING
1. Make the crust: Combine the flour and salt, add the shortening, and cut in with pastry blender or 2 knives until mix resembles coarse meal. Mix in water, a Tbs at a time, until dough hold to gether. Wrap in plastic wrap and refrigerate while preparing the filling.
2. To make filling: Toss the apple slices with the sugar, flour, salt, cinnamon and nutmeg in a large bowl.
* Heat oven to 400 F.
3. Divide the dough in half and roll it out on a lightly floured surface. Arrange the bottom crust in a 9-inch pie pan and spread 2 Tbs of butter evenly over it. Add the filling and dot with reamining butter. Cover with the top crust, crimp or flute edges, and cut serveral vents for steam to escape. Bake 50 to 60 mins, until golden brown.
From Jack Jadkowski, a prize winner at the KALAMAZOO COUNTY FAIR of Kalamazoo, Mich. Fair dates: Latter part of August, 7 days, Sun through Sat.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking