Apple Pie Recipe

Preparation

1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. <p>In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg, and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.</p>
5. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Tips

• Lay a sheet of foil on a cookie sheet on lower oven rack below pie pan in case of boil overs.
• For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.
• The strip of foil around the edge of the pie as it goes in the oven ensures that the top crust won't over bake before the bottom crust gets done. Be sure to remove it after 25 minutes, though, so the edge can brown.
• For a glazy top crust, brush with milk or cream and sprinkle on some sparkly sugar before sliding it into the oven. Use small cookie cutters to cut out shapes from top crust before placing it on filling or use a small paring knife to cut slits to create vents to release steam.

Nutrition Information