***Monku in Nevada’s Apple Pie

By CheeseDiva

Learning to make Mom's crust was a crowning achievement for me.

Ingredients

• Filling:
• 8 peeled Pippin apples
• 2 c. sugar
• 1 cube butter
• Crust:
• 1 cup shortening – Crisco only
• 2 2/3 c. unbleached flour
• 1 tsp. salt
• 7-8 tbsp. cold water – put in freezer while preparing apple

Preparation

Step 1

Mix flour and salt. Cut shortening thoroughly into flour. Sprinkle in water, stirring with fork, just until mixture forms a round ball. Divide dough in half.
2
Shape into flattened round on lightly floured board.
3
Cover rolling pin with floured rolling pin stocking. Roll dough 2” larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.
4
Add apple filling to crust (should fill to over flowing – mound in middle).
5
Dot with thin slices of butter – about 4 oz. Sprinkle again with cinnamon.
6
Roll out second crust and put over apples. Trim crust within 1” of rim of pie pan and crimp or flute with fingers to seal.
7
(Put trimmed crust on baking sheet. Sprinkle with sugar and cinnamon and bake until just golden.)
8
Cut slits on top crust so steam can escape.
9
Brush top crust with milk. Sprinkle with sugar and cinnamon.
10
Cover edge with 2-3 inch strip of foil to prevent excessive browning.
11
Remove foil last 15 minutes of baking.