| For crust: | | 2 cup flour | | 1 tsp salt | | 1 cup shortening (chilled) | | 14 cup ice water | | For filling: | | 1 cup sugar plus 2 TBSP divided | | use | | 4 tbl flour divided use | | 2 tsp cinnamon | | 1 dsh nutmeg | | 7 lrg Gravenstein apples peeled and cored | | cut into medium-thin slices | | 2 tbl butter | | Milk | | Extra sugar for top of pie |
| | For crust: Sift flour with salt . Using a pastry blender, add half the shortening to the flour mixture and cut in until crumbly. Add remaining shortening, cutting in until mixture looks like small peas . Add 1 tablespoon ice water to flour mixture and mix. Repeat with additional water until all flour is thoroughly moistened. Form into a ball. Divide ball in half. Wrap each half in wax paper and chill in refrigerator. | | When chilled, roll out bottom crust and line pie plate with it. | | For filling: Preheat oven to 400 degrees. In a small bowl, combine 2 tablespoons sugar and 2 tablespoons flour. Spread this mixture on bottom crust to absorb liquid. Combine remaining sugar, flour, cinnamon and nutmeg in a bowl and mix well. Pour sugar mixture over sliced apples and mix well. Pour apples into pie crust. Dot with small chunks of butter . | | Roll out top crust and place on top of apples. Crimp edges and make 5 (1 1/2-inch long) slits on top of pie crust. Brush top crust lightly with milk. Sprinkle with sugar. Bake for 5 minutes. Then reduce heat to 350 degrees and bake for 1 hour. | | Note: It's best to chill all crust ingredients, including bowl, fork, flour and shortening. |
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