Apple pie
As made by Ginny Yund/Janet Chapple
Crust
Mix together:
2 cups sifted flour
1 tsp. salt
Add:
2/3 cup shortening, 1/3 cup at a time
I use about 1/3 cup of Crisco (on the can, it says: "partially hydrogenated
cottonseed and soybean oils"--don't know if you can get something similar) and split
the other 1/3 cup between lard and margarine. The lard seems to be essential, but
you might use part butter, also. Do not make more than 1/4 of the shortening lard,
or the dough gets too crumbly to handle well.
Fold in the first 1/3 cup with 2 knives until it is fine-grained. Fold in the
remaining 1/3 cup until medium-grained. Add 4 T. or a little more ice water
and blend with a fork. Dough should clean the bowl when you have the right
amount of water, so add a little at a time after the first 4 T.
Avoid handling the dough any more than necessary.
Form 2 flat, thick patties and allow to sit (in waxed paper) in refrigerator 2 hours
or more (even overnight is OK).
Filling
6 to 8 large apples
tart green ones are good. I like Baldwins best. Pare and cut in small pieces.
Stir into apples:
2/3 cup white sugar
1/4 cup brown sugar
1 & 1/2 T. flour
Pinch of salt
1/2 to 1 T. cinnamon
1/2 tsp. nutmeg
Dot with 1 T. butter bits after filling crust. Before putting top crust over the apples,
run a finger dipped in ice water along edge of lower crust & press upper crust edges to seal it.
Flute edge with thumbs or fork. Make a few fork holes in top crust to let out steam.
Bake at 450 degrees F. (232 C.) for 10 min., then at 350 (177 C.) for about 30 min.
This page is copyright 2006, Laura Giletti
Last revised: May 2006