Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1.Mix 4 cups flour, 2 tsp salt, 1 tbsp sugar.
2. Cut in 13/4 cup Crisco until forms small pea size particles.
3. Add 1/2 cup cold water, one egg and vinegar to above and mix thoroughly using large fork.
4. Cut mixture in half and wrap in Saran. Refrigerate for 15-30 minutes.
5. Roll out to approx. 1/4 inch thick and large enough (round) to place in pie pan.
6. Meanwhile, while crust is in fridge, core and peel apples. Cut them into 1/4 inch slices. Should have at least six cups. Add 3/4 cup sugar, 2 to 3 tbsp flour, 1 tbsp lemon juice,1/2 tsp ground cinnamon, 1/8 tsp salt. Mix all thoroughly and let stand 15 minutes..
7. Roll out crust and place in bottom of pie tin. Will fit nicely in 9 inch tin. Add apples, and cut twotbsp cold butter into small pieces and dot top of pie with butter. Add top crust and cut 4 or 5 slots to vent steam. Sprinkle top of pie with 2 tsps sugar and 1/8 tsp cinnamon.
8. Place in preheated 425 degree oven and bake for 30 minutes. Then slip baking sheet under pie, reduce oven to 350 and bake until fruit feels just tender if you slip a knife into the pie. Juices will have begun to bubble out the vents. This usually takes another 40-45 minutes.
9. Place pie on rack and let stand 3-4 hours before serving.
