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Apple Pie




Source of Recipe


Unknown
DOUBLE PASTRY
Sift together:
2-1/4 cups flour
½ tsp. salt

Cut in HALF until it resembles coarse meal:
¾ cup shortening
Add the other half and cut in until it resembles small peas

Sprinkle over the mixture and toss with a fork to moisten, using as few stroke as possible and the minimum amount:
5-7 Tbs. ice water

Gently press into a ball. Wrap and refrigerate one hour. When ready to roll, divide in half and refrigerate one portion while you’re working with the other. Roll between sheets of plastic wrap.

FILLING
Mix together:
¾ cup sugar
¼ cup flour
¼ tsp. nutmeg
½ tsp. cinnamon
Add:
6 cups pared and sliced apples

Line pie pan with first crust, trim edges even with pie pan.
Fill with apples.
Top with second crust, sealing and fluting edges.

Brush crust with egg yolk + 1 tsp. water. Slit crust top.

Bake at 425°F. for 35 minutes covered with foil. Remove foil and continue baking for 15 minutes or until golden brown and bubbly.


Notes: Cover pie with foil AFTER it’s been in the oven for 5 minutes,
otherwise the foil will stick to the egg wash.