INGREDIENTS:
1-1/3 cups all-purpose flour
¼ teaspoon salt
1/3 cup salad (cooking) oil
3 tablespoons cold milk
Stir flour and salt together;
measure in the oil from measuring cup and add milk to oil. Do not mix. Gently
pour into flour mixture mix until well moistened. (Do not over-work the dough
as it will toughen). Then form it into a ball.
Spread a large sheet of wax
paper on to counter, placing the ball in center. Cover with a second sheet of
wax paper and roll out larger then pie plate.
Peel off the top paper and
pick up the dough with the bottom sheet of wax paper and turn it into the pie
plate. Peel off the wax paper as the crust falls into the pan. Work to release
entrapped air. Prick the entire bottom of the crust with a fork releasing any
air; and flute edge
INGREDIENTS:
Filling
1/2 heaping cup of sugar
1/4 cup all-purpose
flour
1/2 teaspoon ground
cinnamon
1/2 teaspoon ground
nutmeg
8 cups thinly sliced
peeled tart apples (6 large)*
2 tablespoons butter
Pre Heat oven to 400°F.
Filling:
In a small bowl, mix sugar, 1/4 cup flour, the cinnamon
and nutmeg. In a large mixing bowl, peel and core the apples, cutting them into
concistant size wedges. Cut in half if they are too long. Stir in sugar mixture
and well mixed coating all the apples. Spoon into pastry-lined pie pan. Cut
butter into small pieces and dot over filling.
Prepare a second batch of pastry as above. (Preparing
them separate keeps them from drying out) Place it on top over filling; cut
several slits to allow steam to escape. Press on rim to seal; flute as desired.
BAKING:
Place a large foil covered tray in the oven under
the pie to catch any dripping.
Bake 50 to 60 minutes at 400°F or until crust is brown
and the apples are soft.
* For this pie we used Jonathin apples as their flavor is mildly sweet with a tart
tang and subtle hints of spice. They will cook down some and leave a
space over the filling.