Ingredients Jump to Instructions ↓

  1. 1/3 to 2/3 cup sugar

  2. 1/4 cup all-purpose flour

  3. 1/2 teaspoon ground cinnamon

  4. 1/2 teaspoon ground nutmeg

  5. 1/8 teaspoon salt

  6. 8 cups thinly sliced peeled tart apples (8 medium)

  7. 2 tablespoons butter or margarine

  8. 1. Heat oven to 425ºF. Prepare Double-Crust Pastry.

  9. 2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir

  10. in apples. Turn into pastry-lined pie plate. Dot with butter. Trim

  11. overhanging edge of pastry 1/2 inch from rim of plate.

  12. 3. Roll other round of pastry. Fold into fourths and cut slits so

  13. steam can escape. Unfold top pastry over filling; trim overhanging

  14. edge 1 inch from rim of plate. Fold and roll top edge under lower

  15. edge, pressing on rim to seal; flute as desired. Cover edge with 3-

  16. inch strip of aluminum foil to prevent excessive browning. Remove

  17. foil during last 15 minutes of baking.

  18. 4. Bake 40 to 50 minutes or until crust is brown and juice begins

  19. to bubble through slits in crust. Serve warm if desired.

  20. Double-Crust Pastry

  21. 2 cups all-purpose flour

  22. 1 teaspoon salt

  23. 2/3 cup plus 2 tablespoons shortening or 2/3 cup lard

  24. 4 to 5 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

  2. Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9×1 1/4 inches. Fold pastry into fourths;

  3. place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.


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