Directions: |
Directions:Mix flour and salt in large bowl. Cut in shortening using a pastry blender until mixture resembles coarse crumbs. Add water 1 Tbsp. at a time until mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball. Divide dough in half; and shape each half into a ½" thick round. Wrap each dough round in plastic wrap; refrigerate 10 to 15 minutes. Toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside. Place 1 dough round between 2 large sheets 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" larger than diameter of inverted 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 plate being careful not to stretch the dough. Trim any excess dough hanging over the edge of the pie plate with sharp knife, reserve trimmings. Fill with apple mixture; set aside. Roll out remaining dough and place over filling. Trim top crust about ½" beyond edge of pie plate. Fold edge of top crust under edge of bottom crust and pinch edges together to form a ridge. Flute edge, cut several slits near center of pie to allow steam to escape. Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool. Makes 8 servings. Brush top with lightly beaten egg before baking for shiny top, a whole egg for golden brown top, or brush with beaten egg and sprinkle with 1 Tbsp. granulated sugar for a sparking top. |
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