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Illinois Apple Pie
Author/Submitted by:
Servings: 6
Categories:
Apples
/
Desserts
/
Pies & Pastries
Ingredients:
1/4
teaspoon
Salt 1/2
cup
Ice water 1/4
cup
Sugar,
white
6
cups
Tart apples,
peeled & sliced
1/2
cup
Brown sugar 2
tablespoons
Lemon juice 1/4
teaspoon
Nutmeg 2
cups
Level cups all-purpose flour 1
cup
Evel cup crisco shortening 1/4
cup
Milk,
---------apple f----
1/2
cup
Sugar 1
teaspoon
Cinnamon 1/4
teaspoon
Salt 1
tablespoon
Butter
Directions:
Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve .
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