C
2 c Level cups all-purpose flour 1/2 c Ice water
1/4 ts Salt 1/4 c Milk
1 c Evel cup Crisco shortening 1/4 c White sugar
APPLE F
6 c Tart apples,peeled & sliced 2 tb Lemon juice
1/2 c White sugar 1/4 ts Salt
1/2 c Brown sugar 1/4 ts Nutmeg
1 ts Cinnamon 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 .
Yields
6 servings
