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Apple Pie

Recipe Introduction


From "Betty Crocker's Picture Cookbook."


For filling:
3/4 cup sugar
3/4 teaspoon cinnamon or nutmeg
4 to 5 cups peeled, cored and sliced apples
1 tablespoon butter


For crust:
1 1/2 cups flour
3/4 teaspoon salt
1/2 cup shortening
3 tablespoons water


Preheat oven to 425 degrees.


To make the filling, mix together the sugar and cinnamon in a large
bowl. Add the apple slices and toss.


To make the crust, mix together the flour and salt in a medium bowl.
Using a pastry blender or two knives, cut in half the shortening
until the mixture looks like fine meal. Cut in the remaining
shortening coarsely until the particles are the size of giant peas.
Sprinkle dough with water, 1 tablespoon at a time, until all the
flour is moistened. Gather dough together and press into a ball.


Divide the dough almost in half. Roll out the larger half to 9 inches
and transfer it to an 8-inch pie dish. Trim the overhang. Fill with
pie filling. and dot with the butter.


Roll out the smaller half of the dough to 9 inches. Because it's for
the top crust it should be a little thinner than the bottom crust.
Carefully place top crust evenly over the filling. Trim to a 1/2-inch
overhang.


Fold the extra edge of top pastry under edge of lower pastry. Seal
thoroughly by pressing together on edge of pan. Crimp edges with
fingers to make a decorative border.


Bake for 50 to 60 minutes until crust is nicely browned and apples
are cooked through. Serves 5 to 6.








List of Ingredients









Instructions