Apple Pie

Crust

1 ¼ Cups Flour

¼ Teaspoon Salt

1/3 Cup                 Shortening

4 to 5 Tablespoons cold water

1. In a medium bowl stir together flour and salt. Sift into another bowl
2. Using a pastry blender, cut shortening with the flour, cut until pieces are pea size.
3. Sprinkle 1 tablespoon of water over portion of flour mixture. Mix, and repeat until entire all water is evenly incorporated into mixture.
4. Form dough into small ball
5. Lightly flour counter. With your hands slightly flatten dough.
6. Using a lightly floured pin, roll out dough from center until it is about 12” wide and 1/8” thick
7. To transfer pastry to pan, wrap pastry around pin, unroll pastry onto 9” pan. Ease the pastry into pan, carefully pressing into corners
8. Flute the top of the crust. Line top of pastry with foil. Place empty pan on top to prevent shrinking of crust.
9. Bake at 450 degrees for 8 minutes
10. Remove to cooling rack

 

Filling

3 large Granny Smith apples - peeled, cored and sliced

1/2 cup white sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons lemon juice

1/2 cup white sugar

1/2 cup all-purpose flour

4 ounces butter

1 recipe pastry for a 9 inch single crust pie UNBAKED

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
3. Cut 1/2 cup sugar, 1/2 cup flour, and 4 ounces butter or margarine together, and top pie with the mixture.
4. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
5. Bake in preheated oven for about 30-45 minutes.
6. Remove from oven, split parchment open and cool pie on wire rack.
7. DO NOT open parchment covering while baking