Tina’s Apple Pie

Thumb_images__10_

(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

  1. To make the crust:

  2. Measure flour and salt into bowl.

  3. Cut in shortening thoroughly (I use a fork or you can use a pastry cutter).

  4. 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.

  5. 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.

  6. To make the filling:

  7. Heat oven to 425 degrees.

  8. Stir together ingredients in a bowl, pour into pie shell, and dot with a couple slices of butter.

  9. 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.

  10. Bake 40-50 minutes or until crust is brown and juice begins to bubble.

Email to a friend | Print this recipe | Back