Classic Apple Pie
Yield: 6-8 servings
Crust
2 cups sifted all purpose flour
1 tsp. salt
2/3 cup + 2 tbsp. vegetable shortening
1/4 cup ice water
corn starch
Filling
6 medium apples, peeled and sliced
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice
2 tbsp. butter, melted for brushing
In a bowl mix flour and salt, cut in shortening, mix; add water a little at a time and mix until all flour is moistened. Make a ball with the dough and place on a floured board. Divide in half. Roll out to an approximately 12" circle and place into a well-greased 9" pie plate, leaving an overhang. Dust with cornstarch.
Mix apples with lemon juice, sugar and spices; turn into pastry-lined pan. Roll out remaining half of dough and place over top of apple mixture. Fold edge on top pastry under edge of lower pastry and trim. Seal with fingertips. Cut steam vents, brush with butter. Bake at 400 degrees F for about 50 minutes, until top is nicely browned.
Yield: 6-8 servings
Crust
2 cups sifted all purpose flour
1 tsp. salt
2/3 cup + 2 tbsp. vegetable shortening
1/4 cup ice water
corn starch
Filling
6 medium apples, peeled and sliced
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice
2 tbsp. butter, melted for brushing
In a bowl mix flour and salt, cut in shortening, mix; add water a little at a time and mix until all flour is moistened. Make a ball with the dough and place on a floured board. Divide in half. Roll out to an approximately 12" circle and place into a well-greased 9" pie plate, leaving an overhang. Dust with cornstarch.
Mix apples with lemon juice, sugar and spices; turn into pastry-lined pan. Roll out remaining half of dough and place over top of apple mixture. Fold edge on top pastry under edge of lower pastry and trim. Seal with fingertips. Cut steam vents, brush with butter. Bake at 400 degrees F for about 50 minutes, until top is nicely browned.
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