Directions: |
Directions:CRUST: Cut shortening into a mixture of flour, salt, and water by using two table knives. Place one knife between the thumb and first finger and the other knife between the first and second fingers. Cut into the flour mixture until the crumbs are about the size of peas. (Pastry blenders and forks make crumbs too small; therefore the crust is not as tender and flaky.) With your hand, press the dough into a ball against the side of the bowl. Place the ball on a floured board and place a bowl, upside-down, over the top of it. Let the dough “rest” for at least 5 minutes. Roll dough as thin as you can and still be able to handle it. For the very quickest, easiest, and best results, use a pastry cloth and rolling pin sleeve. Spray a pie pan with vegetable cooking spray. Put the dough into the pan. Cut the edge of the crust, with a knife, even with the edge of the pie pan. The key to good, tender, flaky crust is to not overwork or handle the dough too much.
FILLING: Cut ¼ cup of margarine into 10 equal slices. For seasoning, mix together the flour, sugars, and cinnamon. Peel and slice 8 medium-size apples. Slices should be about ¼ inch thick. Place 4 sliced apples in the crust. Top with half the seasoning mixture and 5 slices margarine. Put remaining 4 apples, sliced, on top and use the remainder of the seasoning and margarine. Wet (with water on finger) the edge of the crust. Carefully place the top crust over apples. Cut even with pan edge. Pinch the edges together to seal the pie. (The damp edge on the crust helps to seal the edge better.) Prick holes in the top crust to allow steam to escape during baking. Bake pie at 425°F for 15 minutes. Reduce heat to 350°F for 45 minutes. Cool before cutting. |
This recipe for Blue Ribbon Apple Pie is from