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| Apple Pie |
Ingerdients
5 cups flour
1 T brown sugar
1/4 t baking powder
1/2 T salt
2 C shortening
1 T vinegar
1 egg, beaten
Water
Preparation instructions
Mix dry ingredients together. Cut shortening into dry ingredients
until mixture is the consistency of coarse meal. Combine vinegar
and egg and add enough water to make one cup liquid. Add liquid to
dry ingredients and mix until dough forms a ball. Avoid overmixing;
once it sticks together, that's enough. Divide dough and pat out
with hands into desired shape on floured sheet of wax paper (lots
of flour!). Put another floured sheet on top (more flour!) and
smooth with rolling pin. Transfer to pie dish using the wax paper.
Yields five or six 9-inch crusts. Store unused dough (in rolled-out
crusts or in balls) in freezer, tightly wrapped.
Pastry for 2 crusts
6 to 9 Granny Smith apples, peeled, cored, and cut into chunks
1 T cornstarch
1/2 t salt
3 T butter, melted
1 t ground cinnamon
3 T sugar
1/3 C light corn syrup
1/2 C light brown sugar
3 T light corn syrup
2 T flour
2 T butter, softened
Fill pastry-lined pie pan with apples. I highly recommend using a
9- or 10-inch cast iron skillet or chicken fryer -- these make a
great crust. Combine next 6 ingredients and pour over apples. Cover
with top crust; a lattice works best as it allows plenty of steam
to escape.
Bake at 425 F for 30-45 minutes. Combine remaining ingredients
and spread over crust. Return to oven for 10 minutes or until
topping is bubbly.
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