Illinois apple pie

6 servings

Ingredients

Quantity Ingredient
2 cups Level cups all-purpose flour
¼ teaspoon Salt
1 cup Evel cup Crisco shortening
6 cups Tart apples,peeled & sliced
½ cup White sugar
½ cup Brown sugar
1 teaspoon Cinnamon
½ cup Ice water
¼ cup Milk
¼ cup White sugar
2 tablespoons Lemon juice
¼ teaspoon Salt
¼ teaspoon Nutmeg
1 tablespoon Butter

Directions

C

APPLE F

Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle ⅛" thick and about 1½" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim ½" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve .

Related recipes