Friday, January 24, 2014

Deep Dish Apple Pie

Deep Dish Apple Pie

Apple Pie Filling
6 cups pared, cored, and thinly sliced apples 
2/3 cup sugar
2 tbsp. flour
1 tsp. cinnamon
¼ tsp. nutmeg
2 tbsp. butter

Mix sugar, flour, cinnamon and nutmeg in a bowl. 
Stir in the prepared apples. 

Pastry~Pie Crust
3 cups flour
1 ½ tsp. salt
1 cup shortening
8 – 10 tbsp. cold water
Combine flour and salt in a bowl. Cut in the shortening. Sprinkle 2 tbsp. water over the flour mixture. Gently toss with a fork. Repeat until all flour is moistened.  Form dough into two balls. Place between two sheets of waxed paper. Flatten ball with hand. Roll from center to edge until 1/8 inch thick.

To assemble pie: 
Preheat oven to 400 degrees. Place 1 crust in bottom of the pie pan. Turn the apple mixture into pastry lined pan. Dot with butter. Cover with the top crust that has slits cut to allow steam to escape.  Seal top and bottom crust with a little cold water. Flute the edges.
 Dab milk on top crust. Sprinkle with sugar. Protect fluted edge with a pie shield. Bake at 400 for 15 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes.

Serve warm with ice cream.