How to make it

  • Make crust: ( you may have more pastry than needed for a 9 inch pie and enough for a 10 inch pie, - may use extra dough for decoration etc )
  • Combine drys
  • Cut in shortening and butter till coarse crumb consistency
  • Add enough ice water so mixture binds together.
  • Briefly knead into a ball with floured hands
  • Divide dough in half ( one half slightly larger than the other)
  • Wrap in plastic and chill while making filling
  • Peel apples, cut into wedges
  • Place in a bowl and sprinkle with fresh lemon juice
  • mix in flour, sugar, salt, cinnamon
  • Roll out smaller half of dough on floured surface to fit a 9 inch pie tin
  • Prick bottom crust with tinges of fork
  • Place in apples evenly
  • Add some butter pats here and there over filling
  • Roll out larger half of pastry and for top crust
  • Crimp edges to seal
  • Decoratively deeply slash top crust several places,( to let out steam and juices ) during baking- may use extra dough for decorating top of pie
  • Brush top crust with cream
  • Bake in a 425 oven 15 minutes
  • Reduce heat to 375F and bake 45 min more or until apples tender ( test with toothpick) and juices start to run out
  • Cool pie completely before slicing
  • I like to serve and cut the pie the following day when flavors are all blended

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