Apple Pie

By edielou

Ingredients

• Piecrust:
• 2 cups Flour
• 1/2 tsp salt
• 2/3 cup shortening
• 6 Tbs cold water, plus 5 Tbs cold water as needed
• Filling:
• 6 apples peeled, cored and sliced
• 1 Tbs lemon juice
• 1/2 cup sugar
• 1/4 cup Flour
• 1/4 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 Tbs butter

Preparation

Step 1

Preheat oven to 400%F

To prepare pie crust, combine the flour and salt in large bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 Tbs of water over the flour, and gently toss with fork. Push the flour to the sides of the bowl, add the remaining water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.

In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour and brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.

On a lightly floured surface, roll out one ball into 12-inch circle, and place into a 9-inch pie plate.

Transfer the apple mixture the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, seal and flute the edge. Cut slits on top crust to allow steam to escape.

To make egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden brown and apples are tender.