Recipes and Tips for making Pie.
An ideal example of home baking, apple pie evokes memories of crisp fall days, warm, fragrant kitchens and family meals made with love and an eye to the season's best. Our apple pie, with a tangy cranberry variation, is the perfect combination of a tart, sweet and tender filling enveloped in an ever-so-easy flaky pastry.
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup shortening
- 4 tablespoons cold water
- 7 cups thinly sliced peeled baking apples
- 2 tablespoons lemon juice
- 1 cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter or margarine
- 1 egg yolk
- 1 tablespoon water
- In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan.
- In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly.
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