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ILLINOIS Apple Pie




Source of Recipe


Janey
ILLINOIS Apple Pie

FILE - ILLINOIS

CRISCO CRUST
2 c All-purpose flour
1/4 ts Salt
1 c Crisco shortening
1/2 c Ice water
1/4 c Milk
1/4 c White sugar

APPLE FILLING
6 c Tart apples, peeled and thinly sliced
1/2 c White sugar
1/2 c Brown sugar
1 ts Cinnamon
2 tb Lemon juice
1/4 ts Salt
1/4 ts Nutmeg
1 tb Butter

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 .