APPLE PIE RECIPE

CRUST
2 CUPS ALL PURPOSE FLOUR
1 TEASPOON SALT
2/3 CUP SHORTENING
5-7 TABLESPOONS COLD WATER

MIX SHORTENING, SALT, FLOUR WITH A FORK UNTIL CRUMBLY
ADD 5 TABLESPOONS WATER AND MIX WELL, ADDING MORE WATER IF TOO DRY


APPLE FILLING
6-8 TART APPLES (MACINTOSH, GRANNY SMITH)
PARE, CORE AND THINLY SLICE
3/4 - 1 CUP SUGAR
2 TABLESPOONS ALL PURPOSE FLOUR
½ - 1 TEASPOONS GROUND CINNAMON
2 TABLESPOONS BUTTER (OR MARGARINE)

SLICE APPLES
COMBINE SUGAR, FLOUR, CINNAMON IN A BOWL
ADD APPLE SLICES AND MIX WELL

TAKE ½ OF THE PASTRY AND ROLL FLAT WITH ROLLING PIN
LINE A 9" OR 10" PIE PLATE WITH THE PASTRY
FILL WITH APPLE MIXTURE
DOT WITH BUTTER OR MARGARINE

TAKE THE REMAINING PASTRY DOUGH AND ROLL FLAT
PLACE DOUGH ON TOP OF APPLE PIE MIX
CRIMP ALONG EDGES CREATING A SCALLOPED EDGING
TAKE A KNIFE AND CUT SLITS INTO TOP PASTRY FOR STEAM TO ESCAPE
BAKE IN A 400 DEGREE OVEN FOR 50 MINUTES OR UNTIL CRUST IS BROWN
LET COOL AND SERVE