Illinois apple pie
Yield: 6 servings
Ingredients:
- 1 x -------------c-------------- 2 c Level cups all-purpose flour
- 1/4 ts Salt 1 c Evel cup crisco shortening
- 1/2 c Ice water 1/4 c Milk
- 1/4 c Sugar white 1 x ----------apple f-----------
- 6 c Tart apples peeled & sliced 1/2 c Sugar
- 1/2 c Brown sugar 1 ts Cinnamon
- 2 tb Lemon juice 1/4 ts Salt
- 1/4 ts Nutmeg 1 tb Butter
Instructions:
Preheat oven to 450 degrees.For crust combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently ease dough into pie plate being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve .
