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Filling: Unbaked Double Crust 6 medium cooking apples 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 tablespoon butter or margarine
Double Crust: |
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For filling: Pare, core and slice apples;
toss with mixture of sugar, flour and cinnamon.
Turn into pastry-lined 9-inch pie plate; dot with butter. Cover with top crust; seal and flute edge. Cut slits for escape of steam.
Bake at 400ºF for 30-40 minutes, until pie is desired brownness and apples are tender. For crust: Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using a pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened counter top. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. |