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Apple Pie Recipe

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This recipe for Apple Pie, by , is from The Cline Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kersha Saldeen, daughter of Bill & Carolyn Saldeen - continued below
Added: Sunday, May 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
For Pie Crust:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water

For Pie:
6 cups thinly sliced, peeled cooking apples (2 lbs)
1 cup sugar
2 tbsp. all-purpose flour
1/2 to 1 tsp. ground cinnamon
Dath ground numeg
Pastry for Double-Crust Pie
1 tbsp. butter

Directions:
Directions:
For Pie Crust:
In a mixing bowl stir together flour and salt. Cut in shorting and lard till pieces are the size of small peas. Springkle 1 tablespoon of the water over the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half and form into balls. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming acircle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fit into pie plate. Trim pastry even with rim. For top crust, roll out remaining dough. Cut slits for excape of steam. Place desired pie filling in pie shell. Top with pastry for top crust. Trim top crust 1/2 inch beyond edge of pie plate. Fold extra pastry under bottom crust; flute edge. Base as directed in individual recipe.

For Pie:
If apples lack tartness, springkle with 1 tablespoon lemon juice, if desired. Combine sugar, flour, cinnamon, and nutget. (For a very juicy pie, omit the flour.) Add sugar mixture to the sliced apples; toss to coat fruit. Fill a pastry-lined 9-inch pie plate with apple mixture; dot with butter. Adjust top crust. Seal and flute edge. Sprinkle some sugar atop, if desired. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or till crust is golden. Cool. Serve with cheese, if desired.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Kersha Saldeen, granddaughter of Earlene Wisdom and great-granddaughter of Earl & Nina Cline

This is the recipe I use for my blue-ribbon winning pie at the County Fair.

 

 

 

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