-CRUST-
2 c Flour
1 c Crisco
1/2 c Milk
pn Salt
FILLING
3 lg Apples (tart), pared,
-cored and sliced
-thinly (to make 6 C)
3/4 c Sugar
2 tb Flour
3/4 ts Cinnamon, ground
ds Nutmeg
2 tb Butter, cut into
-small chunks
ds Salt
Preheat oven to 400 degrees F. Cut Crisco into flour until well-mixed.
Stir milk and salt into flour and Crisco mixture. Stir until well-blended.
Divide into two equal balls; roll into two round of crust and reserve.
Combine sugar, flour, spices and dash of salt in a large bowl or ziploc
bag. Add the sliced apples and mix well. Pour all of apple mixture into
pastry-filled 9″ pie plate. Dot with butter chunks. Cover with top crust
and flute edge to seal in juices. Cut slits in the top crust for steam to
escape.
Sprinkle with cinnamon sugar. Bake for 50 minutes or until done.
From
Yields
1 Pie
