Perfect Apple Pie by www.country-cooking.com
2 c Flour
1 ts ;salt
3/4 c Shortening
4 tb ;water, cold (to 5 tbs)
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8 c Apples, baking; peeled,
-thinly sliced
2 tb Juice, lemon
1 c Sugar
1/4 c Flour
1 ts Cinnamon, ground
1/4 ts ;salt
1/8 ts Nutmeg, ground
2 tb Butter
1 x Eggs; yolk only
1 tb ;water
In a bowl, combine flour and salt; cut in shortening. Gradually add cold
water, 1 tablespoon at a time, tossing lightly with a fork until dough
forms a ball. Chill for 30 minutes. On a floured surface, roll half of
dough into a 10" circle. Place into a 9" pie pan. In a bowl, toss apples
with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to
apples and toss. Pour into crust; dot with butter. Roll out remaining
pastry to fit top of pie; cut slits in top. Place over filling; seal and
flute edges. [You can also cut dough into strips and lay out a criss-cross
lattice work pattern. ~JW] Beat egg yolk and water; brush over pastry. Bake
at 425 degrees for 15 minutes. Reduce heat to 350 degrees, bake 40-45
minutes more or until crust is golden and filling is bubbly.
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