Tuesday, December 15, 2015

Apple Pie #3

Pie Crust
2-2/3 cup flour
1 teaspoon salt
1 cup Crisco
6 tablespoon cold water

Pie Filling
6 large apples that have been peeled, cored and sliced.
1 tablespoon lemon juice
3/4 cup sugar
1/4 teaspoon each cinnamon, salt, and nutmeg
1 tablespoon flour
1 tablespoon butter
Milk for brushing the top crust

Topping (optional)
3 tablespoons flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon cold butter, cut into small cubes

  1. Preheat oven to 350◦
  2. For the pie crust: Combine the flour and salt; cut in the Crisco into the flour by using a pastry blender.
  3. Add water and stir with a fork, add more water if needed.
  4. Roll out the pie crust on a floured surface, and place bottom crust in the pie pan. Using a fork, poke holes in the crust to prevent air bubbles. set aside.
  5. For the pie: Drizzled the lemon juice over the apples. Set aside.
  6. Combine the 3/4 cup sugar, 1/4 teaspoon each cinnamon, salt, and nutmeg and the 1 tablespoon flour; stir. Add to apples and mix until well incorporated. 
  7. Pour apples into pie crust.
  8. Top with butter.
  9. Put top crust on filling; cut  small holes in the dough, (use a small cookie cutter for a special flair) Brush with milk.
  10. For the topping: Combine all the ingredients 
  11. Sprinkle with topping if desired.
  12. Bake for 35-40 minutes.

Image courtesy of Keko64 at FreeDigitalPhotos.net

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