Ingredients:
CRUST FOR 6″ PIE
1 cup regular flour
1/2 cup shortening, ( Crisco, not butter or oil) needs to be kept cool
1/2 teaspoon salt
FILLING:
2 good size cooking apples (Granny Smith or other favorite) peeled, cored, sliced
3/4 cup sugar
“Scant” cup flour (just under a cup)
Shake of cinnamon
Preparation:
Crust:
Using a fork or pastry blender, gradually work the shortening into the flour until it resembles pea size clumps
Add: 3 tablespoons water…mix in carefully
Form in ball and cut in half
Roll 1 ball on floured board/counter in circle for bottom crust, it must extend over edge of the skillet.
Filling:
Mix well, pour into the 6″ iron skillet, mounding apples in the middle
Roll top crust larger than the skillet
Remove excess dough
Press sides of bottom and top crusts together to seal in juices
Finish edge and top as desired…include vent holes
Brush crust with milk, using pastry brush
Sprinkle top with cinnamon sugar
Bake at 400 degrees for 1 hour, no matter what size
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