"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pie, Toronto Apple Recipe

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This recipe for Pie, Toronto Apple, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne
Added: Tuesday, February 15, 2005


Pie Crust:

2 cups all-purpose flour
3/4 teaspoon salt
1 cup shortening, @ room temperature
1 egg, @ room temperature
2 tablespoons cold water
1 tablespoon white vinegar
Apple Filling:

5 Northern Spy apples
3/4 cup fine sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Combine the flour and salt in a mixing bowl. Cut the room temperature shortening into the flour until the mixture is uniform and the shortening resembles large peas.
Beat the egg, water, and vinegar together to blend. Pour all of the liquid over the flour mixture.
Stir in with a fork until all of the mixture is moistened.
Divide the dough in half; shape each half into a ball. Flatten each half into a 4-inch circle. Wrap and chill the dough for 15 minutes for easier rolling.
Dust a rolling pin and the work surface lightly with flour. Roll the dough to a uniform thickness.
Roll it to a circle about 1-inch larger than an upside down 8-inch pie plate. Carefully place one dough circle into the pie plate and gently press it into the plate. Trim the excess dough from around the edge with the back of a knife.
Preheat the oven to 400 degrees.
Peel, core, and slice the apples to ~1/4 inch slices. Toss the apple with the sugar, flour, and cinnamon. Place the apple mixture in the pie shell.
Place the second pie crust on the top; form it to the edges of the pie plate. Crimp or pinch the two crust edges together to seal.
Cut slits in the top crust to allow for steam to escape when baking.
Bake for approximately 30-40 minutes, until the pie is fully baked and the apples are tender.




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