Brown Sugar Apple Pie

By Cindy

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup vegetable shortening
• 5 to 6 tablespoons ice cold water
• 6 cups peeled, thinly sliced tart baking apples (7 to 10 apples, depending on size)
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 teaspoons unsalted butter

Preparation

Step 1

In a medium-sized bowl, combine the flour and salt. Using a pastry blender, a fork, or your fingertips, work the shortening into the flour until pea-sized chunks form. Sprinkle with ice water, 1 tablespoon at a time and toss lightly with a fork until the dough forms a ball.

Divide dough into two balls. Wrap each in plastic wrap or wax paper and refrigerate for at least 20 minutes.

On a lightly-floured work surface, roll one of the balls of dough into a circle about 11 inches in diameter. Use light, firm strokes and only roll in one direction: from the center outward. Sprinkle flour on the dough as needed to prevent sticking. Turn the flour by quarter turns as you roll. Don't roll more than necessary, or the dough will be tough.

Drape the dough in a 9-inch pie plate, letting the edges hang over the side of the plate.

Let the other ball of dough stay in the refrigerator while you make the filling.

Preheat the oven to 400 degrees F.

In a bowl, toss the apple slices with the sugars, flour, cinnamon and nutmeg. Scrape the filling into the pie plate.

Dot the filling with small pieces of butter.

Roll the second ball of dough into a circle about 11 inches in diamter. Drape it over the pie filling. Fold the overhang from the bottom crust over the top crust and use a fork or your thumbs to crimp and seal the edges together. Use a knife to make a few slits in the top crust for steam vents. (At this point, the pie can be frozen. To bake, transfer it directly to the oven and increase the baking time only by 5 minutes or so.)

Bake for 45 to 50 minutes or until the crust is golden and the filling is bubbling hot. If the edges of the crust browns too much, shield it with aluminum foil.

Let the pie cool for an hour or more. Serve warm or at room temperature.

Notes Ingredients # 1-4 are for the crust and # 5-11 are for the filling.