Country Apple Pie Recipe

How to make it

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• Heat oven to 425 degrees. Prepare pastry.
• Mix sugar, flour, cinnamon, nutmeg and salt.
• Stir in apples.
• Turn into pastry-lined deep-dish pie plate, 9x 1 1/2 inches, or regular pie plate, 10x 1 1/2 inches.
• Drizzle with 3 tablespoons of the whipping cream.
• Cover with top crust that has slits cut in it; seal and flute.
• Brush with remaining whipping cream.
• Top with leaf or other shapes cut from pastry scraps if desired.
• Bake 40 to 45 minutes or until crust is brown and juce begins to bubble through slits in crust.
• 8 Servings
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• 10-inch Two-Crust Pie Pastry
• 1 cup shortening or 3/4 cup plus 2 tablespoons lard
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 7 to 8 tablespoons cold water
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• Cut shortening into flour and salt until particules are size of small peas.
• Sprinkle in water, 1 tablespoon at a time, tossingwith fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
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• Gather pastry into a ball. Divide pastry in half; shape into 2 flattened rounds on lightly floured cloth-covered surface.
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• Roll pastry from center to outside edge in all directions, occasionally giving it a quarter turn.
• Lift pastry occasionally to prevent it from sticking to cloth.
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• Fold bottom pastry into fourths; place in pie plate with point in center.
• Unfold and gently ease into plate, being careful not to stretch pastry.
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• Cut slits into top pastry; fold into fourths. Unfold over filling; Overhang top 1 inch beyond edge. Fold and roll overhanging pastry under edge of bottom pastry; press to seal.
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• Form a stand-up rim on edge of pie plate while pinching top and bottom edges together. This seals pastry and makes fluting easier.
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• Crimp a 2- to 3-inch strip of aluminum foil over the fluted edge to prevent excessing browning. Remove aluminum foil 15 minutes before the end of the baking time.