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1
For Pie Crust:.
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2
Sift flour, add salt & sift again.
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3
Using two butter knives, cut in half of the shortening thoroughly or until mixture resembles course corn meal.
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4
Cut in remaining shortening until roughly the size of peas.
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5
*The secret to flaky crust is Ice Cold Water and very cold shortening.
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6
Sprinkle water, 1 tablespoon at a time over small portions of the mixture, with a fork press the flour particles together as they absorb the water, do not stir.
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7
Push aside pieces of dough in bowl as formed and sprinkle remaining water over dry portions, use only enough water to hold the pasty together.
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8
It should not be wet or slippery.
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9
Press all together lightly with your fingers or wrap dough in waxed paper & press all together gently.
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10
Bear in mind, the less the dough is handled the better the crust.
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11
Place dough in refrigerator to chill while peeling & slicing apples.
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12
Apple Pie filling:.
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13
Pre-heat oven to 425f
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14
Peel, Core and slice apples - 4-5 cups is about 5-6 apples.
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15
Prepare pastry and roll out undercrust, fit into a 9 inch pie pan.
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16
In a bowl: combine sugar, flour, cinamon, nutmeg, allspice and salt.
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Spread half of this mixture over the pastry lined pan.
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18
Add apples and sprinkle remaider of mixture over the apples.
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19
Sprinkle apples with lemon juice and dot with butter.
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Roll, fit and seal upper crust over the top of the apples, I like to cut little hearts and X's in the top crust too for air.
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21
Bake on the lower shelf of a hot oven (425 f) 30-40 minutes.
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22
* I also cover the very edge circle of the crust with foil to keep the edges from browning too much more than the rest of the pie while baking.
