posted by Queen Bee 07-29-101 9:23 AM
Apple Pie
Pie Crust:
2 cups all purpose flour sifted
1 cup shortening
1/2 teaspoon salt
ice water (have about 1/2 cup out, may not use it all)
Put the flour in a large bowl then stir in the salt. With a pastry blender or two knives cut the shortening in until it is very crumbly. Then very carefully sprinkle the ice water over the flour stirring it in with a fork until a dough ball forms, not too sticky but holding together well.
Cut it into approximately equal sized halves. Roll on half out to about 1/8 inch thick and line you pan trimming as instructed in the Pie recipe. Add the filling then roll the other half out to the same thickness and follow instructions in the pie recipe method.
Apple Pie:
Pastry for 1 two-crust 9 inch pie (see above)
4-6 apples depending on size (tennis ball you'll need 6 maybe even 8)
1/2 cup sugar
1/4 sup sugar
1/4 tsp. cinnamon
1 tbsp. sugar
Line a 9 inch pie plate with pastry rolled 1/8 inch thick and trimmed at the edge.( leave a quarter inch all around) Sprinkle 1/2 cup of sugar on the pie shell. Arrange thinly sliced apples over the sugar. Mix 1/4 cup of sugar and the cinnamon then sprinkle it over the apples. Add dots of butter (a few 1/4 teaspoons on the apples no more than 1 1/2 teaspoons in total). Moisten edge of lower crust and place top pastry loosely over fruit.
Trim pastry even with edge of pie pan, press and crimp (or fold the top crust over the lower crust then fold it into the pie pan to make thin roll of dough then crimp it). Carefully cut slits in the top crust to let steam escape. Brush the crust with an egg white and sprinkle the sugar over that (optional). Bake for 15 minutes at 425° F and then at 350°F for 30 minutes.