PIE CRUST
2 c All-purpose flour
1 ts Salt
3/4 c Vegetable shortening
4 To 5 tbsp. cold water
FILLING
7 To 8 cups baking apples
– peeled and thinly sliced
2 tb Lemon juice
1 c Sugar
1/4 c All-purpose flour
1 ts Ground cinnamon
1/4 ts Salt
1/8 ts Ground nutmeg
2 tb Butter or margarine
1 Egg yolk
1 tb ;water
In a bowl, combine flour and salt; cut in shortening. Gradually add
cold water, 1 tablespoon at a time, tossing lightly with a fork until
dough forms a ball. Chill for 30 minutes.
On a floured surface, roll half of dough into a 10 inch circle. Place
into a 9 inch pie pan.
In a bowl, toss apples with lemon juice. Combine sugar, flour,
cinnamon, salt and nutmeg; add to apples and toss. Pour into crust;
dot with butter Roll out remaining pastry to fit top of pie; cut
slits in top. Place over filling; seal and flute edges.
Beat egg yolk and water; brush over pastry. Bake at 425=F8F. for 15
minutes. Reduce heat to 350=F8F.; bake 40 to 45 minutes more or until
crust is golden and filling is bubbly.
From Taste of Home Magazine Oct/Nov 1996
Yields
8 Servings