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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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You canât beat my momâs yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. âAnne Halfhill, Worthing, Ohio Ingredients:
5-1/2 cups thinly sliced peeled apples (about 6 medium) |
1 cup sugar |
2 tablespoons water |
4-1/2 teaspoons quick-cooking tapioca |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
pastry: |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2/3 cup shortening |
5 to 6 tablespoons cold water |
3 tablespoons butter |
2 tablespoons milk |
1 tablespoon sugar |
Directions:
1. In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes.
2. In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
3. On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust.
4. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
5. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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