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Basic Dessert Recipes: Basic Apple Pie
Serves 8
Ingredients:
Double Crust Recipe
2 1/2
cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Measure the flour, sugar and salt together.
Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in
with a pastry cutter or knife.
Don't over mix them.
Add the ice water. Mix until the dough holds together
(add a bit more
water, if necessary).
Turn the dough onto a lightly floured surface,
knead it together, then
divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least
half an hour.
Roll out one of the disks on a lightly floured surface until you have a
circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the
edges with a sharp knife (parents only).
Return it to the refrigerator
until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top.
Use a fork or your
fingers to pinch the edges together.
Cut a couple slits in the top.
Filling Ingredients
1/3 to
2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425 degrees.
Peel, core and slice the apples.
Try to keep the size of the slices
even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges.
Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminium foil to prevent too
much browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble
through slits in crust.
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