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Apple Pie      

 

           **pie crust**

      6 T  solid vegetable shortening

           -cold

      6 T  unsalted butter,cold

      2 c  all-purpose flour,sifted

      1 t  salt

           **filling**

      1 c  white sugar

      1 t  cinnamon,Ground

    1/2 t  nutmeg

      3 T  all-purpose flour

    1/4 c  brown sugar

      7 ea mcintosh apples (up to 8)

      1 T  butter

Crust:  Place the flour and salt in a large bowl.  Cut the butter

and shortening into small pieces and add it to the flour.  Blend the

mixture until it resembles coarse crumbs.  Add water slowly and stir to

combine.  Gather mixture into a ball and refrigerate at least one hour.

Divide dough into two pieces to fit a nine inch pie pan.  Press onto

bottom of pan, letting edges hand over the side of pan.  Trim off

excess dough.  With a fork, pierce the bottom of the pan.

 

Filling:  Sprinkle brown sugar over bottom of crust.  Combine the sugar,

spices, and flour in a small bowl and mix completely.  Place half the

apples in the pie pan.  Sprinkle half the sugar mixture over the apples.

Add remaining apples, then cover with remaining sugar mixture.

 

Dot the filling with butter and cover the filling with the remaining

dough.  With a pastry brush, brush milk over the top of the crust.

Sprinkle with sugar.  Cut three vents on the top crust.  Place pie in a

preheated oven at 375 for 55 minutes.

 

Cool on a rack and sprinkle with additional sugar.

 











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