PIE CRUST
5 c Flour
2 c Crisco shortening
1 tb Vinegar
1 Egg
Water
-PIE FILLING-
4 c Green shredded apples;
-(about 8 medium apples)
2 tb Grated orange peel
1 1/2 ts Grated lemon peel
1/4 c Fresh squeezed orange juice
1 1/2 c Sugar
2 tb Hazel nut liqueur
1 1/2 tb Flour
2 Eggs; beaten
TOPPING
Whipped cream
Notes: 1988 Cooking Classic Grand Champion. Christine Mifkovich, Lehighton
Pa
PIE CRUST: (Makes enough for 2 pies.)
1. Mix flour and Crisco.
2. Mix vinegar and egg and add enough water to measure 1 cup of liquid.
3. Add the liquid mixture to the shortening mixture and cut with a knife to
make pastry dough (or use a food processor).
4. Roll and line 10″ pie plate.
PIE FILLING:
1. Mix all ingredients together in order given and fill unbaked pie shell.
2. Bake on a metal cookie sheet at 450?F. for 10 minutes then reduce heat
to 350?F. and bake 30 minutes more.
3. Top each slice with whipped cream just before serving.
Yields
1 Servings