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Our Traditional Apple Pie

  • on March 7, 2009
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Ingrients & Directions


-PASTRY-
1/2 c Shortening
2 c Flour
3/4 ts Salt
1 c Shredded Cheddar cheese
6 -(up to)
8 tb Cold water
Melted shortening

FILLING
6 lg Tart apples
1/2 Lemon; juice of
1 Stick butter; separated
1/2 c Sugar
2 tb Flour
1/4 ts Nutmeg
2 ts Cinnamon

Pastry: Work shortening into sifted flour and salt until mixture resembles
small peas in size. Lightly stir in cheese. Add water until it holds the
mixture together. Roll out to form bottom and top crusts for a 9 inch pie
pan. Place bottom crust in pan and brush with melted shortening.

Filling: Pare, core and slice apples. Place enough apples over crust to
almost fill pan. Squeeze lemon juice over apples. Cut 1/2 stick butter
into small pieces and scatter over apples. Mix dry ingredients and sprinkle
over apples.

Cover with crust, flute the edge and make cutouts for steam to escape
during baking. Dot with remaining 1/2 stick butter cut into small pieces.
Bake at 450? until edges brown. Reduce oven to 350? and bake about 30
minutes. Yield: 8 servings.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Article Categories:
Pies

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