Apple Pie

Heat oven to about 400

Pan size: 9” round metal pie pan

 

CRUST

2 c. flour

1 tsp. salt

2/3 c. Crisco

5½ Tbsp. ice water (more or less)

 In large mixing bowl, combine flour and salt.  Cut in Crisco with pastry blender until mixture is uniform.  Sprinkle with water, 1 Tbsp. at a time, then toss lightly with large spoon.  When all water has been added, work dough into a firm ball.  Let rest five minutes.  Split into two portions and round both into firm balls.  Flour board or cabinet top with flour.  Roll out one ball.  This is the bottom crust.  Carefully fold and lift into pie pan.  Press firmly to the edges.  The crust should go right up to the edges of the pan.  Trim off excess crust.  Make sure all crust is firmly against the pan – remove all air bubbles before inserting filling.  Roll out second ball, cut as desired for pie topping.  I used a cookie cutter to make heart shapes, but traditional strips or any other crust design can be done as well.  IMPORTANT!  Prepare all dough before pouring in filling.  Cover quickly with top crust, brush with milk and sprinkle with sugar.

FILLING

1 qt. canned apples

1 c. sugar

1 tsp. cinnamon

abt. 2 1/4 Tbsp. margarine

3 Tbsp. cornstarch (dissolved in 3 Tbsp. water)

Put apples in a pan on the stove. Mix sugar and cinnamon in small bowl and pour in with the apples.  Stir in margarine and bring to a boil.  Once the mixture is boiling, add the cornstarch.  Mix well.  Simmer on low heat for five to ten minutes, stirring occasionally.  When cooking is done, pour mixture into bottom of crust.  Top with crust cut as desired.

 
Bake 25 minutes, checking occasionally.

NOTE:  Any extra apples and crust can be made into a small sampler pie as shown below.  Bake time is the same as larger pie.  Extra apples beyond that can be saved, warmed and placed as garnish on top of the ice cream when served.

Serve warm with ice cream.

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