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Pine-Apple Pie




Source of Recipe


Internet


List of Ingredients




2 cups all purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
1 egg yolk
2 teaspoons lemon juice
4 tablespoons water

Pine-Apple Filling:
4 cups (4 medium) apples, pared and sliced
1 cup (9-ounce can) crushed pineapple, undrained
2/3 cup sugar
1 teaspoon cinnamon
3 tablespoons flour
1 tablespoon melted butter




Recipe



Sift together 2 cups flour and salt into a mixing bowl. With a pastry blender, cut in vegetable shortening until the size of coarse cornmeal.

Blend together yolk, lemon juice and water. Sprinkle over the flour mixture while tossing and stirring lightly with fork. Add liquid to driest particles. pushing lumps to side until dough is just moist enough to hold together.

Divide dough in half. Form into balls. Flatten to about 1/2-inch thickness. Smooth edges.

Roll out one portion on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fit loosely into pan.

Filling: Prepare apples, and add crushed pineapple, undrained. Combine sugar, cinnamon and 3 tablespoons flour. Add to fruit mixture. Place in pastry-lined pan.

Roll out remaining dough. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute.

Brush melted butter over top crust.

Bake in hot oven (425 degrees) for 10 minutes, then at 350 degrees for 25 to 30 minutes or until apples are tender. (or cook at 400 degrees for 45 minutes.)