Kentucky Apple Festival Pie
Yield
8 servingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable shortening
|
*
|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ⅓ | cup |
butter
|
|
| ⅓ | cup |
water
boiling |
|
| ½ | teaspoon |
baking powder
|
|
| 7 | each |
Granny Smith apples
|
|
| 1 ½ | tablespoons |
butter
|
|
| 3/4-1 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable shortening
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 79 | ml |
butter
|
|
| 79 | ml |
water
boiling |
|
| 2.5 | ml |
baking powder
|
|
| 7 | each |
Granny Smith apples
|
|
| 23 | ml |
butter
|
|
|
sugar
|
|
Directions
Crust: Mix butter and flour.
Add boiling water, salt and baking powder. Mix well.
Separate into 2 balls; place between 2 pieces of wax paper;roll.
Filling: Peel, core and slice apples.
Lightly mix cinnamon and sugar with the apples.
Heap into pastry lined pie pan and dot with 1½ tablespoons butter.
Cover with topping crust;slit to allow steam to escape.
Bake 60 to 75 minutes at 425℉ (220℃).
