Preparation:

Peel, core, quarter and then slice the apples.

In a large bowl, add flour and cinnamon to apples and toss. Set aside while making crust.

Preheat oven to 425° F.

In a bowl stir together flour and salt. Add shortening and gently rub and work mixture with fingers until it's the size of small peas. Do not overwork, and use a gentle touch.

Add half the water and quickly toss through the flour mixture. Add the remaining water a little at a time and continue working until dough is slightly moistened and sticks together. Gently form dough into a ball. Cover with plastic wrap and chill for 15 to 20 minutes.

Separate chilled dough into two flat rounds. Roll out the bottom crust on a lightly floured surface. Move the dough often to prevent sticking. (Keep surface lightly floured.)

Roll dough to approximately 12-inch circle. Carefully place in the bottom of a pie pan.

At this time, add the sugar to the apple mixture and toss. Place the apple mixture in the pie pan. Dot with small bits of cold butter.

Roll out the top crust into a 12-inch circle. Fold dough in half and cut small slits along the fold. Place the top crust over the filling. Press top and bottom crust together firmly and trim overhang. Flute edges.

Sprinkle a little additional sugar over the crust.

Makes: 8
Source:
Submitted by: Recipe Group Member
Date:

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