My Favorite Apple Pie
Dough
2 2/3 cups of flour
1 teaspoon salt (optional)
1 cup shortening (or 3/4 cup +2 tablespoons lard)
7-8 tablespoons very cold water
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all of the flour is moistened and dough almost cleans the side of the bowl.
Gather dough into a ball, shape into flattened round on lightly floured surface. (a little flour is good, but the more flour you use, the harder it makes your finished crust) With rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry in half, then in half again, ( the opposite way) put in pie pan and unfold. Now, you are ready for the filling. * The colder your water is, the flakier your crust will be, some people even put their utensils and bowls in the freezer also, so that everything is nice and cold. *
Filling
1 cup of sugar
1/3 cup of flour
1 tsp nutmeg
1 tsp cinnamon
8 cups sliced apples
Set oven to 425 degreesStir together sugar, flour, nutmeg, and cinnamon. Mix with apples. Turn into pastry lined pie pan, dot with butter. Cover with top crust. Cut slits into crust. Seal edges. Cover edge with foil all the way around to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 40-50 minutes or a little longer if you like the apples cooked more.
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