FILLING
6 c Peeled & sliced apples
— (cooking type)
1 c Sugar
2 tb All-purpose flour
3/4 ts Cinnamon
1/4 ts Nutmeg
-CRUST-
1 1/2 c Sifted all-purpose flour
1 ts Salt
1/2 c Shortening
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
6 tb COLD water
For filling, combine all ingredients; set aside.
For crust, sift together flour and salt. Cut in shortening until mixture
resembles coarse crumbs. Stir in oats. Sprinkle water by tablespoonfuls
over mixture; stir lightly with fork until just dampened. (If necessary,
add another tablespoon cold water to make dough hold together.) Form into
ball.
Turn out on lightly floured board or canvas. Divide dough in half. Roll
one half to form a 13-inch circle. Fit loosely into a 9-inch pie plate.
Trim, allowing 1/4 inch beyond rim. Fill with apple mixture. Dot with 2
tablespoons butter or margarine. Roll other half of dough to form a
12-inch circle. Cut slits in shapes of apples and leaves to allow steam
to escape.
Adjust crust over filling; trim so crust extends 1/2 inch beyond rim.
Fold top crust over bottom crust. Flute edges. Bake in preheated very
hot oven (450 F.) about 10 minutes. Reduce heat to 375 F. Bake 30 to 35
minutes longer or until apples are tender and crust is golden brown.
Yields
1 9-inch pie
