CRUST — recipe
1 c Flour
1/2 ts Salt
1/3 c Vegetable shortening —
Chilled
1/4 c Water — ice cold
FILLING — recipe
7 md Granny Smith apples —
Peeled, cored, chop
Sliced thin
1/2 c Sugar
1/4 ts Cinnamon — ground
1/4 ts Nutmeg — ground
1/4 ts Salt
TOPPING — recipe
3/4 c Brown sugar — firmly
Packed
3/4 c Flour
1/2 ts Nutmeg — ground
1/3 c Butter — chilled, cut in
Pcs
45 Minutes preparation
30 Minutes chilling
35 Minutes baking
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″ circle. Fit into a 9″ 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 utnil coarse crumbs form. Sprinkle apples
evenly with topping.
7 Bake pie until topping is lighlty browned and filling is bubbly, 35
minutes. If pie is overbrowning, cover loosely with aluminum foil.
Transfer to a wire rack to cool.
Yields
8 Servings