2 1/2 C Pastry flour
3/4 tsp. Salt
3/4 C. Shortening
8-10 TBL. (1/2 C. plus 2 T) ice cold water
1. Combine flour and salt in a mixing bowl.
2. Gently cut in shortening with a pastry blender until pea sized
3. Sprinkle 6 Tablespoons of the cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1Tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened.
4. Divide dough in half, and gently pat into 2 lightly flattened balls. (don’t over work the dough)
5. For a 2 crust pie:
Bottom: On a lightly floured surface, roll one ball from center to edges, to form a 12″ circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9″ pie plate. Ease the pastry into the plate, and using kitchen shears, trim the dough so that there is a one-inch overhang of pie dough. Fill the crust with the desired filling.
Top: On a lightly floured surface, roll the second ball from center to edges, to form a 12″ circle. Place the top crust on the filling, and cut slits or shapes to allow steam to escape. using kitchen shears, trim the pastry one inch beyond the rim. Fold the top edge over the trimmed bottom edge, and flute the edge to seal.
6 C prepared baking apples (peeled, cored, and sliced)
3/4 C packed brown sugar
2 Tbsp. all purpose flour
1/4 tsp. ground nutmeg
1/2 tsp. cinnamon
1/8 tsp. Salt
to use on completed crust: 2-3 Tbsp Milk, Sugar
1. Preheat your oven to 425 degrees
2. In a mixing bowl, combine brown sugar, flour, nutmeg, cinnamon, and salt
3. Peel, core and thinly slice apples. Add apples to cinnamon mixture and toss to coat
4. Pour filling into the prepared bottom crust
5. Place top crust over filling as directed above. Brush the crust with milk, and sprinkle with sugar.
6. Using foil, place around edges of pie to protect them from burning.
7. Bake for 35 minutes. Remove foil, and bake 15-20 minutes more until crust is golden brown and filling is bubbly.