Apple Pie

Apple Pie
Apple Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry:

  • 2

    Cups flour

  • 1/2

    tsp. salt

  • 1/2

    Cup chilled butter or margarine cut up

  • 3

    Tbsp. Vegetable shortening

  • 1

    Tbsp. Distilled white vinegar

  • 4-5

    Tbsp. Ice water

  • Filling;

  • 1/2

    Cup sugar

  • 3

    Tbsp. flour

  • 1

    tsp. cinnamon

  • 1/8

    tsp. nutmeg

  • 1/8

    tsp. salt

  • 3

    lbs. tart apples (Granny Smith, Jonathon or Pippin) peeled cut into 3/4 inch thick wedges

  • 2

    tsp. Fresh lemon juice

  • 2

    Tbsp. butter or margarine cut up

  • 1/2

    Cup Heavy or whipping cream

Directions

Combine flour and salt in large bowl. With pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with vinegar; add water, 1 Tbsp. at a time, tossing with fork until pastry is just moist enough to hold together. Shape into 2 balls, one slightly larger than the other; flatten into disks. Cover and regrigerate 1 hour or overnight. Preheat oven to 425 degrees. Combine next 5 ingredients in a bowl. Add apples and lemon juice; toss to coat. On lightly floured surface, roll larger disk into 12 inch circle. Fit into 9 inch pie plate, leaving1 inch over hang. Spoon filling into pie shell; dot with butter. Roll remaining pastry into 11 inch circle. Cut into ten 1 inch strips. Weave in a lattice pattern over filling. Fold overhang up over strip ends; flute edge. Place pie on cookie sheet and bake 15 minutes. Reduce heat to 375 degrees and bake 45 to 50 minutes more, until apples are tender. Pour cream evenly over exposed filling. Bake 10 minutes more or until filling is blbbly and crust is golden. Cool completely on wire rack or serve warm. Makes 8 servings.

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