Perfect apple pie (taste of home)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Salt |
| ¾ | cup | Vegetable shortening |
| 4 | To 5 tbsp. cold water | |
| 7 | To 8 cups baking apples peeled and thinly sliced | |
| 2 | tablespoons | Lemon juice |
| 1 | cup | Sugar |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground nutmeg |
| 2 | tablespoons | Butter or margarine |
| 1 | Egg yolk | |
| 1 | tablespoon | ;water |
Directions
PIE CRUST
FILLING
In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes.
On a floured surface, roll half of dough into a 10 inch circle. Place into a 9 inch pie pan.
In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges.
Beat egg yolk and water; brush over pastry. Bake at 425=F8F. for 15 minutes. Reduce heat to 350=F8F.; bake 40 to 45 minutes more or until crust is golden and filling is bubbly.
From Taste of Home Magazine Oct/Nov 1996 Typed by Sandy Gamble <sandyg@...>