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What you will need:
Filling:
5 to 7 Granny Smith apples
2/3 c. of white and brown sugar (combined)
2 tbsp. butter
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. salt
1 1/2 tbsp. cornstarch
1 tsp. Vanilla Extract
1 tbsp. fresh Lemon juice
Crust:
2 c. unbleached flour
1 tsp. Salt
2/3 c. Crisco butter shortening (can)
2/3 c. chilled butter
1 tsp. to 1 tbsp. of chilled water |
Downloading
the recipe:
Click
here to download a Word document
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How
to make it:
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In
large bowl, combine flour and salt.
In separate bowl combine:
2/3 c. of Crisco (can) butter shortening & 2/3 c. chilled butter 1/2
of shortening, serving in flour mixture with fork until grainy
Cut remaining shortening mixture, add to dough until pea size
then use your hands
Sprinkle dough with 4 tbsps. of water
Blend carefully into dough
Add 1 tsp. - 1 tbsp. of water to dough
Gather dough into tidy ball
Split into 2 equal parts, flatten using rolling pin, occasionally
adding sprinkles of flour to unsure that the dough does not stick
to pin.
Core and slice apples and place in large mixing bowl.
First combine wet ingredients then add to apples and mix well.
Then slowly add dry ingredients to avoid any clumping.
Mix well.
Pre-heat oven at 375 degrees
Butter and flour baking dish add one of the rolled dough pieces
to Pyrex.
Place filling inside dough in dish spreading evenly.
Slice butter and arrange in various places around the mixture.
Take remaining flattened dough and place on top of pie.
Using a fork, poke a few holes in pie for ventilation.
Bake for 20 minutes.
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For
best results let baked pie sit overnight.
Otherwise, serve warm after sitting for 30 minutes.
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