Updated Thursday, October 4th, 2007
Yield: Serves 6 to 8.
Fill to rounding with sliced apples. Add sugar, cinnamon, nutmeg, salt, vanilla, and butter to apples; toss together lightly. Sprinkle flour over all. Cover with top crust. Spread Crisco, several tablespoons of milk, and a sprinkling of flour over top crust, and make vents. Bake in preheated 450 degrees F oven for 15 minutes, Lower heat to 350 degrees F and continue baking 30 more minutes.
Next, roll out the bottom crust. Lightly flour the board and rolling pin, then spoon out about half the dough, fashioning it into a rounded cake. Next, working from the center, roll out a round crust as thin as possible about 1/8 inch. (Remember always to work from the center, never back and forth.) When dough is roiled out, carefully drape it in the bottom of the pie plate, pressing it in lightly and trimming off any excess.
When the pie is filled, roll out the second crust in the same manner. When rolled out, spread the crust with a little milk and additional Crisco, and sprinkle it with flour. Cut small vents as needed; then fold crust over and transfer to filled pie. Open up and spread out over the filling evenly, crimping the top and bottom crust edges together. Bake according to pie recipe. When making single-crust shells to be baked and then filled later, prick bottom and sides with a fork before baking. Makes ample pastry for a double-crust 9-inch pie.
In this issue: Summer Off the Beaten Path
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