Old-Fashioned Apple Pie Recipe
Old-Fashioned Apple Pie Recipe
Crust
2 cups all-purpose flour
1/2 cup ice water
1/4 tsp. salt
1/4 cup milk
1 cup shortening
1/4 cup white sugar
Apple Filling
6 cups peeled and sliced tart apples
2 tbsp. lemon juice
1/2 cup white sugar
1/4 tsp. salt
1/2 cup firmly packed brown sugar
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tbsp. butter
Preheat the oven to 450F.
In a medium bowl, combine the flour and salt, then cut in the shortening with a pastry blender or two knives until it resembles corn meal. Add the water, a little at a time, and toss the mixture until it forms a ball. Remove the dough from the bowl and divide it into two equal parts. Lightly flour the table and roll both parts of the crust out into a circle, about 1/8” thick, until it is about 10 inches in diameter. Carefully fold the crust into quarters and center into a prepared pie pan. (Makes a two crust pie)
Combine all filling ingredients together until seasonings are evenly distributed. Spoon the filling into the unbaked pie shell and then place the remaining crust, already rolled out, over the top. Trim the shells and then gently fold the two crusts together and flute. Cut a design in the top or at least make slits for steam to escape. Brush the top with milk and sprinkle it with butter. Bake at 450F for 20 minutes. Reduce that to 350F and bake for at least another 25 minutes or until the crush is golden brown. Let the pie cool and then serve.
