Perfect Apple Pie (taste Of Home) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
PIE CRUST
2 cup: All-purpose flour,
1 tsp: Salt,
3/4 cup: Vegetable shortening,
4: To 5 tbsp. cold water,
FILLING
7: To 8 cups baking apples peeled and thinly sliced,
2 tbsp: Lemon juice,
1 cup: Sugar,
1/4 cup: All-purpose flour,
1 tsp: Ground cinnamon,
1/4 tsp: Salt,
1/8 tsp: Ground nutmeg,
2 tbsp: Butter or margarine,
1: Egg yolk,
1 tbsp: , water
Directions:
In a bowl, combine flour and salt; cut in shortening. Gradually add
cold water, 1 tablespoon at a time, tossing lightly with a fork until
dough forms a ball. Chill for 30 minutes.
On a floured surface, roll half of dough into a 10 inch circle. Place
into a 9 inch pie pan.
In a bowl, toss apples with lemon juice. Combine sugar, flour,
cinnamon, salt and nutmeg; add to apples and toss. Pour into crust;
dot with butter Roll out remaining pastry to fit top of pie; cut
slits in top. Place over filling; seal and flute edges.
Beat egg yolk and water; brush over pastry. Bake at 425=F8F. for 15
minutes. Reduce heat to 350=F8F.; bake 40 to 45 minutes more or until
crust is golden and filling is bubbly.
From Taste of Home Magazine Oct/Nov 1996 Typed by Sandy Gamble
Source from luhu.jp
cold water, 1 tablespoon at a time, tossing lightly with a fork until
dough forms a ball. Chill for 30 minutes.
On a floured surface, roll half of dough into a 10 inch circle. Place
into a 9 inch pie pan.
In a bowl, toss apples with lemon juice. Combine sugar, flour,
cinnamon, salt and nutmeg; add to apples and toss. Pour into crust;
dot with butter Roll out remaining pastry to fit top of pie; cut
slits in top. Place over filling; seal and flute edges.
Beat egg yolk and water; brush over pastry. Bake at 425=F8F. for 15
minutes. Reduce heat to 350=F8F.; bake 40 to 45 minutes more or until
crust is golden and filling is bubbly.
From Taste of Home Magazine Oct/Nov 1996 Typed by Sandy Gamble
Source from luhu.jp
Tags
Pies