German Apple Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
water
ice cold |
|
| Filling | |||
| 1 | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 6 | cups |
apples
peeled, sliced |
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
water
ice cold |
|
| Filling | |||
| 237 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 1.4 | l |
apples
peeled, sliced |
|
| 237 | ml |
heavy whipping cream
|
|
Directions
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.
Sprinkle with vanilla and stir in.
Sprinkle with water, 1 tablespoon at a time, stirring until pastry holds together.
Shape into a ball. On a lightly floured surface, roll the dough to ⅛ inch thickness.
Transfer to a 9-inch pie plate; trim and flute edges.
For fillin combine sugar, flour and cinnamon; sprinkle 3 tablespoons into crust.
Top with half of apples.
Sprinkle with half of the remaining sugar mixture.
Top with remaining apples and sugar mixture.
Pour cream over all. Bake at 450℉ (230℃); for minutes. Reduce heat, bake for 55 to 60 minutes or until apples are tender.
