Apple Pie
from: Better Homes & Gardens cookbook
Ingredients:
Crust:
2 c AP flour
1/2 tsp salt
2/3 c shortening, chilled6-7 tbsp ice cold water
1 egg, beaten
Filling:
6 c apples, peeled & sliced thin
1 tbsp lemon juice
3/4 c sugar
2 tbsp AP flour
1 tsp cinnamon
1/4 tsp nutmeg
For the crust:
Stir together the flour and salt. Cut the cold shortening into the flour mixture with a pastry blender until you have pea size crumbles. Add 1 tablespoon of a time of the cold water and mix with a fork until you have a doughy mixture. Make a ball and cut in half.
Roll out the first half of the ball to a 12" circle; use a lot of flour so it doesn't stick! Using your rolling pin, roll the dough onto the pin (carefully and hopefully you used a lot of flour like I told you to) and then onto a 9" pie plate (preferably glass). Brush the crust with beaten egg (to prevent sogginess). Cut off excess leaving approximately half an inch to create an edge.
Roll out the other ball, also to a 12" circle and still using lots of flour so it doesn't stick. Leave on surface while preparing filling.
For the filling:
Peel and slice apples thinly. Toss with lemon juice.
In a separate bowl, mix sugar, flour, cinnamon, and nutmeg. Pour sugar mixture over apple slices and toss to lightly coat. Pour apple mixture into pie plate.
Again, using your rolling pin, roll the top layer of dough onto the pin and then transfer on top of the filling. Trim edges about an inch from the pie plate and use your fingers to pinch the crust edges. Make slits in the top of the pie.
Place foil around the edges of the pie to prevent overbrowning. Bake in a 375 oven for 25 minutes. Remove foil. Bake for another 25-30 minutes. You want the crust to be a golden color.
Serve warm; with ice cream.
