Double crust (see recipe below)
5 or 6 apples, tart sweet…Rome, Jonathan, McIntosh
¼ cup sugar, if using brown sugar ½ cup
½ tsp cinnamon
2 Tbsp flour
1 pat butter (1 Tbsp)
Line bottom of oven with foil for easy clean up. Preheat oven to 400 degrees F.
Roll out pastry dough and line pie plate, cut slits in sides and bottom of dough for light and flaky finish. Peel, core and slice apples, place half the sliced apples in pie. Dust apples with 1 Tbsp flour. Mix sugar, cinnamon and nutmeg. Sprinkle half of the sweet mixture over flour in pie. Repeat with last half apples, flour and sugar mix. Top with pat of butter. Cover pie with top pastry and cut a few slits for ventilation. Sprinkle with a bit of sugar if desired.
Cover lightly with foil, bake for 40 minutes…remove foil, bake for 15 more minutes or until lightly golden and pie bubbles up through the crust slightly.
Let pie rest 30 minutes at least before serving. (if you are using sweet apples, add a Tbsp lemon juice to sliced apples before placing in pie crust).
5 ½ cups flour
1 lb butter or shortening
1 ½ tsp salt
In a 1 cup measuring cup add:
1 Tbsp apple cider vinegar
Blend and fill to the top with water. Add to flour mixture. Makes 3 double crust pies. Separate into 6 equal balls. Pie Crust freezes well, for up to 6 months.