• 12servings
  • 320calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsD, P
MineralsNatrium, Fluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 9 medium (about 3 pounds) Golden Delicious or Newtown Pippin apples , peeled, cored, and sliced into 1/8-inch-thick slices

  2. 2 tablespoon(s) coarsely chopped crystallized ginger

  3. 1/2 cup(s) sugar , for filling

  4. 1 tablespoon(s) sugar , for crust

  5. 3 tablespoon(s) all-purpose flour , for filling

  6. 2 1/4 cup(s) all-purpose flour , for crust

  7. 1 teaspoon(s) salt

  8. 3/4 cup(s) butter-flavor shortening

  9. 2 tablespoon(s) (1/4 stick) margarine or butter , cut into small pieces

Instructions Jump to Ingredients ↑

  1. In large bowl, toss apple slices with ginger, 1/2 cup sugar, and 3 tablespoons flour.

  2. In another large bowl, mix salt, 2 1/4 cups flour, and 1 tablespoon sugar. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in 6 to 7 tablespoons cold water until dough is just moist enough to hold together. (If dough is too dry, add additional water, 1 teaspoon at a time.) Shape dough into 2 balls, 1 slightly larger than the other.

  3. Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll larger ball of dough into a round 2 inches larger all around than inverted 9 1/2-inch deep-dish pie plate. Gently ease dough into pie plate; trim edge leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with margarine or butter.

  4. Roll remaining dough for top crust into 11-inch round. Cut short slashes or a design in round to allow steam to escape during baking. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form high edge, then make decorative edge. Reroll trimmings. With knife, cut out apple shape and 2 leaves; arrange on pie.

  5. Place a sheet of foil underneath pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake pie 50 to 55 minutes until apples are tender when pierced with a knife. To prevent overbrowning, cover pie loosely with tent of foil after 30 minutes. Cool pie on wire rack 1 hour; serve warm. Or, cool completely to serve later.


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