Ingredients Jump to Instructions ↓

  1. Double-Crust Pastry (below)

  2. 1/3 to 2/3 cup sugar

  3. 1/4 cup Gold Medal all-purpose flour*

  4. 1/2 teaspoon ground cinnamon

  5. 1/2 teaspoon ground nutmeg

  6. Dash of salt

  7. 8 cups thinly sliced peeled tart apples (8 medium)

  8. 2 tablespoons stick margarine or butter**

  9. Heat oven to 425 F. Prepare Double-Crust Pastry.

  10. 1/2 inch from rim of plate. Cover with top pastry that has slits cut in it; trim overhanging edge

  11. 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last

  12. 15 minutes of baking.

  13. 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

  14. Double-Crust Pastry:

  15. 2/3 cup plus 2 tablespoons shortening or 2/3 cup lard

  16. 2 cups Gold Medal all-purpose flour*

  17. 1 teaspoon salt

  18. 4 to 5 tablespoons cold water

  19. 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water,

  20. 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll one round into circle

  21. 2 inches larger than upside-down glass pie plate,

  22. 9x1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.

  23. *If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.

  24. **Spreads with at least 65% vegetable oil can be substituted.

  25. Makes 8 servings

  26. This recipe displayed with permission from General Mills, Inc.


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