Hoosier Harvest Apple Pie

  • on June 26, 2008
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Ingrients & Directions

1 x ————-c————– 2 c All-purpose flour
2 ts Granulated sugar 1 ts Salt
3/4 c Butter flavor shortening 1/4 c Cold water
1 ea Small egg,lightly beaten 1 1/2 ts Apple cider vinegar
1 x Sugar and cinnamon 1 x ————-f————–
1/3 c Firmly packed brown sugar 1/3 c Granulated sugar
1/2 ts Cinnamon 1 tb Butter flavor shortening
6 c Peeled,sliced tart apples 3 tb Apple cider, fresh
1 x ————-g————– 1 x Milk
1 x Granulated sugar

Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and salt
in a bowl.Cut in butter flavor shortening,using a pastry blender or 2
knives until all flour is blended in to form pea size chunks.Combine
water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until
dough form a ball.Divide dough in half.press between hands to form two 5 to
6″ pancakes. Wrap in plastic or aluminum foil.Refrigerate. Flour rolling
surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1″
larger than upside down 9″ pie plate. Loosen dough carefully.Fold into
quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For
Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut in
butter flavor shortening with a fork until crumbs form.Toss apples with
crumb mixture.Pour into unbaked pie shell. Sprinkle cider over filling.
Roll top crust same as bottom.Use a cookie cutter to make a cut out in the
center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake
separately.Place on top of pie halfway through the baking time.Moisten edge
of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut
even with the edge of pie plate.Use tiny apple cutter to make vents in top
crust for escape of steam.Use cutter to make additional tiny apple cut outs
from extra pastry.Brush rim with water.Press apple cut outs gently in place
all around edges. For Glaze: Brush top with milk.Sprinkle with the
granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie
with foil the last 10 minutes,if necessary to prevent over browning.Cool
until barely warm or to room temperature before serving.Makes one 9″ pie.

6 servings

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