Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951
YIELD
12 servingsPREP
30 minCOOK
10 minREADY
2 hrsIngredients
Directions
Stir together the flour and salt. Cut in shortening until particles are the size of small peas.
Sprinkle three to four tablespoons cold water over mixture, tossing lightly with fork until dough is moist enough to hold together.
Form into a ball. Roll out on a floured pastry cloth or board to a 10-inch circle. Fit pastry loosely into 8-inch pie pan. Fold edge to form standing rim; flute. Prick crust with fork. Bake at 450℉ (230℃) F for 10 to 12 minutes. Cool.
Peel and grate cooking apples. Add the sugar (either type, see above). Sprinkle with the nutmeg; blend. Turn into cooled, baked pie shell.
For topping:
Whip the cream until stiff. Fold in the confectioners sugar. Spread over top of pie. Sprinkle with nutmeg.
Comments
I made this delicious recipe from the original Pillsbury Grand National booklet over 25 years ago and loved it. Sadly, I loved and lost (the booklet).I have been searching EVERYWHERE on the internet! Thank you.