Categories: Apple, Dessert, Pie

Ingredients

• 2 1/4 cup flour
• 1 teaspoon salt
• 1 cup shortening
• 5-7 Tablespoons ice cold water
• 6 cups thinly sliced, peeled, tart apples (about 4 large apples)
• 3/4 cup sugar
• 1 Tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 Tablespoon lemon juice (optional)

Directions

1. Preheat oven to 400º.

2. Mix flour and salt in a large bowl. Cut in shortening until mix resembles coarse crumbs.

3. Add water, 2 Tablespoon at a time, mixing lightly with fork until mix is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into ½ inch thick round. Wrap in plastic wrap; refrigerate 10-15 minutes.

4. Meanwhile, toss apples with sugar, cornstarch, cinnamon, nutmeg, and lemon juice in large bowl; set aside. Place 1 dough between 2 sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from the center of dough to the edge. Turn over; continue rolling until the dough is about 2 inches larger in diameter than a 9-in. pie plate.

5. Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap. Press dough evenly onto bottom and up side on pie plate; don’t stretch dough. Trim edge. Save extras.

6. Fill with apple mix; set aside. Roll out remaining dough, place over filling. Trim top crust about ½ inch beyond edge of top of pie plate. Fold edge of top crust under edge of bottom crust. Pinch edges together to form a ridge. Flute edge. Cut several slits near center of pie to allow steam to escape.

7. Bake 45-50 minutes or until juices form bubbles to burst out slowly. Cool.

8. **Optional – Brush top of crust with lightly beaten egg white before baking for shiny top. For sparkle, add sugar sprinkling.

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