Eliza's Old-Fashioned Apple Pie

  ~Eliza's Easy Old-Fashioned Apple Pie ~

 

Recipe For 8" or 9" Double Crust:





~ 2 Cups All-purpose Flour

~ 1 Teaspoon Salt

~ 3/4 Cup Crisco Shortening

~ 5 Tablespoons Cold Water

 

 

1. Combine flour and salt in bowl.

 

2. Cut in Crisco with pastry blender until all flour is blended into "pea" size chunks.

 

3. Sprinkle cold water over top, one Tablespoon at a time. 

Gently pat dough together to form a ball. (Do not over-work or try to get smooth.)  Divide into half and place one ball on surface covered with "plastic wrap". Press dough with fingers to form thick "pancake". Cover with another piece of "plastic wrap" and roll dough into circle.

4. Roll bottom & top crusts separately. Trim 1" larger than upside-down pie plate. (remove top layer of "plastic wrap".) Use bottom layer of "plastic wrap" to lift dough circle into pie plate.

 

5. Trim dough edge even with pie plate. Moisten pastry edge with water.  Add Eliza's Apple Pie Filling  (Recipe Below) to unbaked pie shell.  (Approx. 6-8 Staymen, Winesap, Granny Smith apples. I prefer crisp apples with a bit of a tart taste.)
 

6. Roll top crust same as bottom and lift onto apple-filled pie. Trim 1/2" beyond edge of pie plate. Pinch edges together and flute with fingers.

 

7. Cut slits in top crust. (or prick with fork) Sprinkle top with Sugar.



 



 

 ~Eliza's Old-Fashioned Apple Pie Filling ~

                                          

 

- Approx. 6-8 tart Apples (Staymen, Winesap, Granny Smith, etc.) Peel, core and cut into thin chunks. (approx. 6 Cups) 

-1 Cup Sugar

- 2 Tblsp. Flour

- 1 tsp. Cinnamon

- Dash of Salt

- 2 Tblsp. Butter

 Combine sugar, flour, cinnamon & dash of salt. Mix thru apple chunks.  Line 9" pie plate with bottom pastry crust. Fill with Apple mixture and dot with ( 2 Tblsp.) butter pieces. (Follow Above Directions: Put top crust on pie. Seal edges, cut slits and sprinkle top with sugar. Bake @ 400* for 50 minutes)   Enjoy!!!!!