How to make it

  • 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
  • -----------------------------------------------------------------------------------------
  • 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
  • -----------------------------------------
  • 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).
  • ----------------------------------------
  • Gather pastry into a ball. Divide pastry in half; shape into 2 flattened rounds on lightly floured cloth-covered surface.
  • ---------------------------------------
  • 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.
  • --------------------------------------
  • 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.
  • --------------------------------------
  • 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.
  • --------------------------------------
  • Form a stand-up rim on edge of pie plate while pinching top and bottom edges together. This seals pastry and makes fluting easier.
  • --------------------------------------
  • 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.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    Awsome recipe love apple pie thanks high5
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    " It was excellent "
    bluewaterandsand ate it and said...
    Love this one! Sounds delicious!
    Was this review helpful? Yes Flag
  • pieplate 9 years ago
    I also use the fold-in-quarters method to transfer the pie dough. I taught it to my step-daughter, and she was impressed with how it let you center the dough! Interesting idea to brush the crust with cream--does that help keep it crisp?
    Was this review helpful? Yes Flag

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