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Apple Pie Recipe

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This recipe for Apple Pie, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Garrison


Pie Crust:
4 cups of flour
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup water
1-3/4 cup shortening

Pie Filling:
Approximately 8-10 Macintosh or Cortland apples
Sprinkle of flour
3/4 cup sugar
Sprinkle lemon juice
Cinnamon (approximately 1 tablespoon)

Pie Crust:
Mix dry ingredients in one bowl and mix wet ingredients in another bowl. Add shortening in with the dry ingredients then mix in the wet. Knead, cut into 4 pieces and store flat piece (flattened between wax paper) for at least 1/2 hour in refrigerator. Take out of refrigerator and roll on floured surface to fit pie pan making sure it overlaps pan about an inch. You will need to flour rolling pin also. Put pie crust into floured pie plate

NOTE: you can also use a box or premade crust

Pie Filling:
Peel, core and slice apples and put in a large bowl.
Sprinkle four on apples
Sprinkle lemon juice in with apples
Add sugar and cinnamon
Mix ingredients together so apples are coated.
Fill uncooked pie plate with apple mixture
Put dabs of butter on top of apples (all over)
Cover apples with pie crust
Fold top cruse under bottom crust around edges and take a fork, press down and seal the two edges together all the way around
Cut slits in the top of the crust (about 3 or 4)
Cover edges of crust with aluminum foil to keep from cooking too fast (take this off the last 10 minutes of baking)
Put on a cookie sheet as it might bubble over
Bake at 425-450 for approximately 40-50 minutes
You will know when it is finished when juices start bubbling through the slits in the top. You can also test the apples to make sure they are soft by inserting a knife through the slits in the top.

Sprinkle confectionary sugar on top and serve with vanilla ice cream or whipped cream.




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