Dutch
Apple Pie
*Pie
Crust
½
teaspoon salt
½
cup solid shortening
3
tablespoons ice water
Combine
the sifted flour and salt. With a pastry blender, cut in the shortening until it
is the size of small peas. Add the
water one tablespoon at a time, and toss gently with a fork. Toss just till
dough holds together. Working the dough too much develops the gluten in the
flour and will make the piecrust tough. Form the dough into a smooth ball and
place on a lightly floured pastry cloth. Be careful to add only enough flour to
allow you to work with the dough. Gently roll dough into a circle that is large
enough to fit the bottom of the pie plate, up the sides and extend over the edge
by about and inch and a half. Fold dough into quarters and slip into pie plate.
Unfold and adjust evenly around the edges, trimming where necessary.
6
to 8 tart apples, pared, cored, and thinly sliced (as many as you can mound up
and make stay in the pie plate!)
½ to ¾ cups of sugar depending on the tartness of the apples
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Dash of ground nutmeg
2 tablespoons of butter
Toss apples with lemon juice, add sugar and spices, and toss
to coat evenly. Pile high in the pastry lined pie plate and dot the top with
butter.
1/3
cup granulated sugar
¾ cup all-purpose flour
Dash of ground ginger if desired
6 tablespoons butter
Mix
sugar, ginger and flour and cut in butter until crumbly. Sprinkle over apples.
Bake
at 400o for 35 to 40 minutes, or until lightly browned. If pie browns
too quickly, cover the edges with foil. Cool. May be served warm.