Illinois Apple Pie
Source of Recipe
the web
List of Ingredients
Crust:
1/4 t Salt
1/2 c Ice water
1/4 c Sugar, white
6 c Tart apples,peeled & sliced
1/2 c Brown sugar
2 T Lemon juice
1/4 t Nutmeg
2 c Level cups all-purpose flour
1 c Evel cup crisco shortening
1/4 c Milk
Apple Filling
1/2 c Sugar
1 t Cinnamon
1/4 t Salt
1 T Butter Recipe
Preheat oven to 450 degrees. For crust, combine flour and salt in mixing
bowl. Cut in shortening with pastry blender or 2 knifes until mixture
is uniform. Add water; toss lightly with a fork until dough forms a
ball. Divide dough into 2 parts. On lightly floured surface, roll
bottom crust into circle 1/8" thick and about 1 1/2" larger than
inverted 9" pie plate. Gently, ease dough into pie plate,being careful
not to stretch dough. Trim edge even with pie plate.
For apple filling:
Combine all ingredients in mixing bowl. Stir until mixed
well. Spoon into unbaked pie shell. Use remaining half of dough to
roll top crust, as instructed for bottom crust. Lift onto filled
pie.Trim 1/2" beyond edge of pie plate. Fold top edge under bottom
crust; flute as desired. Cut slits or design in top crust to allow
steam to escape. Brush top crust with milk;sprinkle with white
sugar. Bake @ 450 degrees for 20 minutes. Reduce heat to 350
degrees; bake an additional 25 to 30 minutes or until crust in golden
brown. Cool and serve.
|
|
member logon
