Favorite Apple Pie
Yield
8 servingsPrep
30 minCook
1 hrsReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | x |
apples
Granny Smith, Winesap, Rome or Golden Delicious |
*
|
| 1 ¼ | cups |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 ¼ | teaspoons |
nutmeg
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter, unsalted
unsalted, or margarine |
|
| 1 | each |
eggs
for egg wash on crust |
|
| ⅛ | cup |
sugar
for decoration |
|
| Pastry | |||
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 5 | tablespoons |
water
cold |
|
| 1 | tablespoon |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | x |
apples
Granny Smith, Winesap, Rome or Golden Delicious |
*
|
| 296 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 7.5 | ml |
cinnamon
|
|
| 6.3 | ml |
nutmeg
|
|
| 0.6 | ml |
salt
|
|
| 45 | ml |
butter, unsalted
unsalted, or margarine |
|
| 1 | each |
eggs
for egg wash on crust |
|
| 3E+1 | ml |
sugar
for decoration |
|
| Pastry | |||
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 75 | ml |
water
cold |
|
| 15 | ml |
vinegar
|
|
Directions
Sift the flour and salt together. Cut in shortening to the size of small peas.
In small bowl;beat the egg; add water and vinegar. Using a fork, stir egg mixture into flour mixture.
Knead briefly to make a smooth dough.
(Too much handling will make a tough dough).
Makes 3 crusts. (Freeze one pastry ball in a plastic bag for future use). Roll out 2 crusts for pie.
Filling: Preheat oven to 400℉ (200℃).
Line a 10-inch pie dish with pastry. Line the pastry shell with apples.
In a small bowl; combine sugar, flour cinnamon, nutmeg and salt. Sprinkle over the apples. Dot with margarine.
Top with pastry.
For a solid crust, cut large decorative holes in the pastry to allow steam to escape.
For a lattice crust, roll out a circle of pastry to fit the top of the pie.
Cut into ¾ inch wide strips. Lay down two strips horizontally.
Then weave and lay down two more strips vertically.
Continue this process until the filling is covered with dough strips.
Protect edges of crust by covering with foil strips.
Bake in preheated oven 40 minutes.
Remove protective strips. Brush top crust with beaten egg.
Sprinkle with granulated sugar.
Bake 20 to 35 minutes more, or until filling has been bubbling up through the crust.
