Apple Pie

Apple Pie

  • Crust
  • 2 1/2 cups flour
  • 1 1/4 teaspoons salt
  • 1 tablespoon sugar
  • 1 cup shortening
  • 1 1/4 teaspoons white vinegar
  • 1 egg, slightly beaten
  • 1/4 cup cold water
  • 1 tablespoon butter
  • Filling
  • 2/3 cup sugar
  • 1/3 cup brown sugar, packed
  • 1/3 cup flour
  • 2 teaspoons cinnamon
  • 8 large apples, peeled, cored and sliced*
  • 1. Preheat oven to 350 degrees.
  • 2. In mixing bowl, combine flour, salt and sugar. With pastry blender, cut in shortening until mixture is crumbly.
  • 3. Combine vinegar, egg and cold water. Sprinkle over flour mixture while stirring until dough forms a ball. If needed, add 1 or 2 tablespoons additional cold water.
  • 4. Cut dough in half and form each half into a ball. On floured board, roll one half into 12" circle and line 9" deep pie plate with it. (If dough tears or a hole forms in it, pinch dough together to repair.) trim to edge of pie plate.
  • 5. Combine sugar, brown sugar, flour and cinnamon.
  • 6. Place apples in large mixing bowl and sprinkle with sugar mixture. Stir until apples are well coated.
  • 7. Arrange filling in crust, pressing down gently to eliminate spaces. Cut 1 tablespoon butter into pieces and scatter over filling.
  • 8. Roll second half of the dough into 12" circle and lay over top of filling. Trim dough 1/2" to 1" larger than pie plate. Tuck top edge under bottom crust edge. Flute edges by pinching dough together every 12" along edge.
  • 9. Brush top with milk and sprinkle with sugar. Cut several slits in crust to vent. Bake 1 hour 15 minutes. If crust begins to brown too much on edges, cover with foil.
  • Makes 1 (9") deep dish pie

*Combine tart apples, such as Granny Smith and mild apples, such as Gala