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The Perfect Apple Pie Recipe

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

Contributor:  
Contributor:  
Amber Danner
Added: Friday, May 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-1/4 c. flour
1 tsp. salt
1 c. shortening
5-7 T. ice cold water
6 c. thinly sliced peeled tart apples such as granny smith (about 4 large apples)
3/4 c. sugar
1 T. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 T. lemon juice (optional)

Directions:
Directions:
Preheat oven to 400. Mix flour and salt in large bowl. Cut in shortening using a pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, 1 T. at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into a 1/2-inch-thick round. Wrap each dough round in plastic wrap; refrigerate 10-15 minutes. Meanwhile, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to edge. Turn over; continue rolling until dough round is about 2 in. larger than diameter of inverted 9-inch pie plate. Peel off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any excess dough hanging over edge of the pie plate with sharp knife or kitchen scissors; reserve trimmings. Fill with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim top crust about 1/2 in. beyond edge of pie plate. Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge. Flute edge. Cut several slits near center of pie to allow steam to escape. Bake 45-50 minutes or until juices form bubbles that burst slowly. Cool.

 

 

 

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