Scrumptious Apple Pie
Double-Crust Pastry (below)
1/3 to 2/3 cup sugar
1/4 cup Gold Medal all-purpose flour*
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons stick margarine or butter**
Heat oven to 425 F. Prepare Double-Crust Pastry.
Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples.
Turn into pastry-lined pie plate. Dot with margarine. Trim overhanging edge
of pastry 1/2 inch from rim of plate. Cover with top pastry that has slits
cut in it; trim overhanging edge 1 inch from rim of plate. Fold and roll
top edge under lower edge, pressing on rim to seal; flute as desired. Cover
edge with 3-inch strip of aluminum foil to prevent excessive browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble
through slits in crust. Serve warm if desired.
2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
2 cups Gold Medal all-purpose flour*
1 teaspoon salt
4 to 5 tablespoons cold water
Cut shortening into flour and salt, using pastry blender or crisscrossing 2
knives, until particles are size of coarse crumbs. Sprinkle with cold
water, 1 tablespoon at a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more
water can be added if necessary). Gather pastry into a ball. Divide in half
and shape into 2 flattened rounds on lightly floured cloth-covered board.
Roll one round into circle 2 inches larger than upside-down glass pie
plate, 9x1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry
into fourths; place in pie plate. Unfold and ease into plate, pressing
firmly against bottom and side. Roll other round of pastry. Fold into
fourths and cut slits so steam can escape.
*If using self-rising flour, omit salt. Pie crusts made with self-rising
flour differ in flavor and texture from those made with all-purpose flour.
**Spreads with at least 65% vegetable oil can be substituted.
Makes 8 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.