-CRUST-
1 c All-purpose flour
1/2 ts Salt
1/3 c Chilled solid vegetable
-shortening
1/4 c Ice water
FILLING
7 md Granny Smith; Golden
-Delicious; or Gravenstein
-apples; peeled, cored, and
-very thinly sliced
1/2 c Granulated sugar
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
TOPPING
3/4 c Firmly packed dark brown
-sugar
3/4 c All-purpose flour
1/2 ts Ground nutmeg
1/3 c Chilled butter; cut into
-small pieces
1. Place oven rack in lowest position. Preheat oven to 400 degrees.
2. To prepare crust, in a medium bowl, mix together flour and salt. Using
a pastry blender or 2 knives, cut shortening into flour mixture until
coarse crumbs form.
3. Add water, 1 tablespoon at a time, tossing with a fork, until a dough
forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. On a floured surface, using a floured rolling pin, roll dough into a 12
inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch
overhang; make a decorative edge.
5. To prepare filling, mix together all ingredients. Spoon into crust.
6. To prepare topping, in a small bowl, mix together brown sugar, flour,
and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar
mixture until coarse crumbs form. Sprinkle apples evenly with topping.
7. Bake pie until topping is lightly browned and filling is bubbly, 35
minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer
to a wire rack to cool.
FROM “GREAT AMERICAN HOME
BAKING” CARDS
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings