Categories: desserts, pie

Ingredients

• 2 1/2 lbs tart cooking apples, cored, peeled, cut into chunks (about 8 cups)
• 2 Tbs lemon juice
• 1/2 cup sugar
• 2 Tbs unsifted all-purpose flour
• 1/2 tsp ground cinnamon
• Dash of ground nutmeg
• Pastry:
• 1 1/3 cups unsifted all-purpose flour
• 1/2 tsp salt
• 1/3 cup + 1 Tbs shortening
• 5 to 6 Tbs iced water
• Topping:
• 1/2 cup unsifted all-purpose flour
• 1/2 cup butter or margarine
• 1/4 cup sugar
• 1/4 cup lt brown sugar, firmly packed

Directions

1. Filling:

2. In a large bowl toss apples with lemon juice. In a small bowl, combine 1/2 cup sugar, 2 Tbs flour, cinnamon & nutmeg; sprinkle over apples and toss till well-coated. Set aside while preparing pastry.

3. Pastry:

4. In medium bowl, combine flour and salt. W/ pastry blender cut in shortening till mixture resembles coarse crumbs. Gradually add water and stir w/ fork until flour is moistened and pastry leaves side of the bowl. With hands, shape pastry into a ball. On lightly floured surface, roll pastry into a 12 inch circle. Line a 9 inch pie plate w/ the pastry. Make a high fluted edge to hold in the apple juices. Spoon apples into pastry.

5. Topping:

6. Preheat oven to 400 degrees.

7. In a small bowl, combine topping ingredients; stir until a smooth paste. Gently dollop over apples, then spread topping to cover.

8. Place pie in a large brown paper bag and close the open with staples or paper clips. Place on oven rack in center of oven. Bake pie for 1 hr 20 min (glass) 1 hr 10 min (metal).

9. Remove pie from oven, (do not open bag), let cool on wire rack for 10 min. Carefully cut bag open and remove pie. Serve warm or at room temperature.

10. 455 cal/serving

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