Tina’s Apple Pie
(from katiejoan’s recipe box)
My husband’s cousin makes this every Thanksgiving and it is wonderful! It’s actually a recipe from her home economics class from when she was in eighth grade. It’s awesome though!
Source: Tina
Categories: Desserts
Ingredients
- CRUST:
- 8 or 9 inch 2 crust Pie
- 2 cup all purpose flour
- 1 teaspoon salt
- 2/3 plus 2 tablespoons shortening (crisco)
- 4-5 tablespoons cold water
- APPLE PIE FILLING:
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice (optional)
- 2 tablespoons butter
- 4-5 Macintosh apples peeled cored and sliced evenly
Directions
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To make the crust:
-
Measure flour and salt into bowl.
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Cut in shortening thoroughly (I use a fork or you can use a pastry cutter).
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Sprinkle in water, 1 tbsp at a time, mixing until flour is moistened and dough almost cleans side of bowl.Gather dough and divide in 2 balls. I wet the counter and lay down a piece of wax paper and flour it. Then add the 1 ball of dough and flatten it out well enough and put some flour on it. Then i put a second piece of wax paper on top of the flattened dough and roll it out to however big you need it. I usually measure how much i need to roll out by taking the pie pan and adding a couple inches just in case.
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Once dough is all rolled out i peal off the first layer of wax paper and gently place the dough in the pie pan and then peal off the 2nd layer of wax paper. And i usually take the prongs of a fork and press down on the outside of the pie shell to form a decorated crust but u can do crimp it or do whatever you want.
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To make the filling:
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Heat oven to 425 degrees.
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Stir together ingredients in a bowl, pour into pie shell, and dot with a couple slices of butter.
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Cover with top shell and poke holes into it. Cover edge with 2-3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking.
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Bake 40-50 minutes or until crust is brown and juice begins to bubble.