Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Pastry
• 3/4 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 cup vegetable shortening or lard
• 2 to 3 Tbsp. ice water
• Topping:
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1/3 cup butter or margarine, cut up
• Filling:
• 1/2 cup sugar
• 1 tsp. cinnamon
• 4 cups peeled, sliced Granny Smith or other tart baking apples (3 or 4)

Directions

1. Pastry: Combine flour and salt in bowl. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle on water 1 Tbsp. at a time, tossing with fork until pastry holds together. Shape into ball; flatten into disk. Wrap and refrigerate 1 hour.

2. Topping: Combine flour and sugar in bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Set aside.

3. Filling: Combine sugar and cinnamon in bowl. toss with apples.

4. Preheat oven to 425 degrees. On lightly floured surface with lightly floured rolling pin, roll pastry into 12-inch circle. Fit into 9-inch pie plate, leaving 1-inch overhang. Flute edge. Spoon in filling. Sprinkle with topping.

5. Bake pie 20 minutes. Reduce oven temperature to 350 degrees. Bake 35 minutes, or until apples are tender and filling is bubbly. (If pastry and topping brown tooo quickly, cover loosely with foil.) Cool on wire rack.

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