King Arthur’s French Apple Pie

FILLING
8 c Apples, peeled, cored and
-sliced*
3/4 c Granulated sugar
1/4 c King Arthur unbleached all-
-purpose flour
1 ts Cinnamon
1/4 ts Nutmet

TOPPING
1 c King Arthur unbleached all-
-purpose flour
1/2 c Brown sugar
1/2 c Firm butter

CRUST: Preheat oven to 425 degrees. Put the flour and salt in a bowl big
enough to work in half the shortening with your pastry blender. Put the
remaining shortening in the blend till it looks mixed, but lumpy. It’s okay
to handle the mix at this point, but once you start to add the ice water,
overhandling will make the crust tough, so try to keep handling to a
minimum. The water should be ice cold and added gradually, mixing a little
with a spoon after each addition. When dough starts to hold together a bit
you can grab hold of it with your hands to form it into a ball. Be sure to
use plenty of flour on your hands and on the wooden board, where you’ll
roll it out. Transfer the dough to a floured board. Roll the dough as
thinly and evenly as possible. Transfer dough to pie pan. FILLING:
*Recommended apples: Paula Reds are first choice, or Cortlands Once the
apples are processed they can be mixed with the other ingredients. If the
apples aren’t very juicy, you may want to cut back on the amount of flour a
little. Add cinnamon and nutmeg. TOPPING: Cut the butter with a knife then
mix it with the other ingredients. Mixture should be a little lumpy. Spread
evenly over the top of the apples. Bake pie in a preheated 425 degree oven
for 15 minutes. then reduce heat to 350 and bake for an additional 30
minutes.