- 8
- 45 mins
- 105 mins
Ingredients
- Filling & Glaze
- 6 cups peeled, cored, sliced sweet apples (about 2 lbs. or 6 medium), such as Gala or Jonathan varieties
- 2 tablespoons orange juice
- 1/3 cup firmly packed brown sugar
- 1/3 cup sugar
- 3 tablespoons All Purpose Flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
- 1 to 2 tablespoons milk
- 1 teaspoon sugar
- Crust
- 2 cups all purpose flour
- 1 teaspoon salt
- 3/4 cup (3/4 stick) butter flavor crisco
- 5 tablespoons cold water
Preparation
Step 1
Filling & Glaze ~ Heat oven to 400. PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400°F. 2.TOSS apples and orange juice in large bowl. Combine brown sugar, sugar, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell. Dot with butter. Moisten pastry edge with water. 3.ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Cover top with sheet of foil to prevent overbrowning.
4.BAKE 40 minutes. Remove foil. Brush with milk. Sprinkle with sugar. Bake an additional 10 to 20 minutes or until apples are tender and filling in center is bubbly and crust is golden brown. Cool pie to room temperature before serving.
CRUST ~ 1. BLEND flour and salt in medium mixing bowl.
2.CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. 3.SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. 4.SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s). 5.ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. 7.For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.