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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I live in a big apple-producing state, so I think this recipe represents our region well. I tasted this pie many years ago when my children's babysitter made it. I asked for the recipe and have made it many times since. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup shortening |
1 teaspoon vanilla extract |
2 to 3 tablespoons ice water |
filling: |
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
6 cups sliced peeled tart apples |
1 cup heavy whipping cream |
whipped cream, optional |
Directions:
1. In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
2. For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples; sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.
3. Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired. Yield: 8 servings.
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