Prepare crust first:
1 c. Crisco shortening
1/2 t. salt
1/2 t. baking powder
1/2 c. boiling water
(poured over the ingredients)
Cut shortening w/large metal spoon
until curdled looking. Add flour, 1/2 c.
at a time, and lightly knead
until dough doesn't stick to hands.
Cover dough with towel and let cool 15
minutes or more while preparing apples.
Filling:
Peel & slice 12-14 large, tart apples
2 c. sugar
2 t. cinnamon
1/4 t. salt
4 T. flour
(toss apples in dry ingredients)
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Divide dough in four balls. Flour hands and shape ball into flat circle. Dust counter with flour, coat dough on both sides with flour and roll out to 1" larger circle than pie pan, sprinkle with flour, turning a couple times in the process. Gently fold flattened dough in half and place in pie pan, unfolding and fitting to pan. Trim crust to outer edge of pan.
Fill to heaping with apple filling and "dob" 3 or 4 grape-sized pieces of butter on filling. Roll second crust just as the first only cut slits in center, fold and place on top of filling, spreading crust out. Trim top crust slightly less than bottom. Fold edges of top crust over bottom crust, pinching slightly. One may press dough down with table fork around lip of pan or pinch dough in a zig zag pattern around top of rim to seal the two crusts. Makes two 9" double crust pies.
Brush top of crust with milk or cream and sprinkle lightly with sugar & cinnamon. Repeat for second pie.
BAKE at 425 degrees for 15 min., then 375 degrees until apples are bubbling and tender. Remove, cover with towel and cool on rack.
Enjoy everyone's comments and comparisons to "Grandma". Never fails.
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