Apple Pie (Betty Crocker Cookbook)

By KSmitherman

Ingredients

• Apple Pie Filling:
• 10 inch Two Crust Pie
• 2 2/3 cup flour
• 1 tsp. salt
• 1 cup Crisco or 3/4 cup plus 2 tbs. lard
• 7 to 8 tbs. cold water
• Mix flour and salt. Cut in chilled Crisco and then add water. 1 to 2 tbs. at a time.
• 1 cup sugar
• 1/3 cup flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• Dash of salt
• 8 cups thinly sliced pared tart apples
• 3 tbs. butter or margarine

Preparation

Step 1

Heat oven to 425. Prepare pastry. Stir together sugar, flour, spices and salt. Mix with apples. Turn into pastry lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. I usually do what my mom did to the top crust. Sprinkle lightly with water and then sprinkle with sugar and then cinnamon. Cover edge with foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble thru slits in crust.
I have used a 8x11 pyrex dish and this works good with this amount of filling. It does not boil over into the oven. I think this cooked for about an hour.