3 cups all-purpose flour
1 teaspoon salt
½ cup butter
½ cup shortening
1 beaten egg
Sift flour into a large bowl and add salt.
Cut-in butter and shortening with a fork until it looks like coarse meal.
Beat egg into measuring cup and add enough water to equal 1 cup.
Add egg mixture into flour slowly until dough just starts to come together.
Divide into two and cover with plastic wrap. Refrigerate 15 minutes.
Roll out half of dough on floured surface until about 12” round.
Carefully lay dough over pie pan and gentle press into bottom.
Roll out other half of dough until about 12” round. This will be top crust.
6 cups thinly-sliced apples
¾ cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon cinnamon
½ cup white sugar
½ cup brown sugar
Pre-heat over to 425 degrees.
In large bowl, mix flour, salt, spices and sugars.
Stir in sliced apples, coating evenly.
Pour apple mixture into pastry-lined pie pan.
Evenly dot with butter every few inches.
Lay on top crust and crimp together with bottom crust.
Make 4 or 5 vent slits in top crust.
Bake 40 to 50 minutes, until crust is golden brown.
· Cold butter works best for cutting into dough flour
· Use at least two kinds of apples; one tart and firm, one sweet and soft
· Use fresh-ground spices whenever possible; they have brighter flavors
· Be sure your apple slices have no core pieces remaining