APPLE PIE
Crust:
2 1/1 cup flour
2 Tbs sugar
1/4 tsp salt
1/2 cup cold butter (cut into pieces)
5 Tbs cold vegetable shortening
8 Tbs ice water
Apple Filling:
1/2 -2/3 cup sugar
1/2 all-purpose flour
1/2 tsp. nutmeg
1/2 tsp cinnamon
Pinch of salt
8 medium apples
2 Tbs margarine
Directions:
Crust
Combine flour, sugar, and salt in a bowl. Add butter and shortening. Cut with pastry cutter or knive. DON’T OVERMIX!!!! Add water and mix until dough holds it’s shape. Add more water if needed.
Roll dough onto lightly floured surface and knead together. Divide 1/2. Flatten each half into a disk and wrap in saran wrap. Chill for 30 minutes.
Roll out one disk until you have a 12-inch circle. Place it in a 9” pie plate evenly and trim sides of dough with a sharp knife. Refridgerate until ready to bake pie.
Filling:
Heat oven to 420°F
Peel, core, an slice apples into 1-inch thick slices.
Mix sugar, flour, nutmeg, cinnamon, and salt.
In a saucepan, mix in margarine and flour mixture. Mix in apples. Sauce should be gooey and apples should be slightly softened from the heat.
Pour into pie plate on top of the crust.
Roll out second disk and place over filling. Or make a lattice pattern by rolling out dough on a floured surface until flat and cutting dough into slices, re using dough until finishing the lattice pattern. Use fork or fingers to pinch edges together. Cut a few slits at the top with sharp knife.
Use foil to line the edges of the pie to avoid burning.
Bake for 40=50 minutes or until crust is golden brown and juice begins to bubble.
