Fay Butler Fab/Metal Shaping

Cooking with Phyllis

Apple Pie (9-inch pie plate)

Crust

• 2 cups unbleached flour (King Arthur)
• 1 teaspoon salt
• ¾ cup vegetable shortening (Crisco)
• 1/3 cup ice cold water

Cut the shortening into the flour with a pastry blender until about the size of breadcrumbs.

Add the cold water, mix lightly, and gather into a ball.

Divide the dough in half.

Roll dough on floured surface until it will fit the pie plate.

Cover the other half of the dough to keep it from drying out.

Filling

• 8 apples
• 1 cup sugar
• ½ teaspoon cinnamon
• 2 tablespoons flour
• 2 tablespoons butter

Preheat oven to 425°F.

Peel apples, and slice into thin slices until you have enough to fill pie crust.

Put ½ cup of the sugar into bottom crust, sprinkle with 1 tablespoon of the flour.

Put sliced apples into pie crust, sprinkle on the other half of the sugar and the rest of the flour. Sprinkle on the cinnamon.

Cut butter into small pieces and put on top of apples.

Roll out the top crust, cut in vents to allow steam to escape, fit top on to top of pie.

Sprinkle top of pie with a little sugar. Bake at 425 degrees for 12 minutes, then reduce heat to 375 degrees for 30 to 35 minutes or until pie is nice and brown and apples are soft.

Serve warm with vanilla ice cream.

Tips

• Use only tart, crisp apples.
  
• Cut the shortening into the flour by hand with pastry cutter or 2 forks. Do not use food processor, it mixes the shortening too well.