Richard’s Favorite Apple Pie and Pie Crust

This is the pie recipe that my husband requests the most. My mother-in-law enjoyed making pies and she had two pie crust recipes. The pie crust recipe makes enough for 2 ½ pies and is very rich. The pie is a basic style and the most important step is to slice the apple thinly. The best apple for this style is the Granny Smith.

Pastry:

4 cups sifted flour
1 teaspoon salt
1 teaspoon baking powder
2 cups shortening
1 egg, slightly beaten and water added to make ¾ cup liquid
1 Tablespoon vinegar

Mix the flour, salt, and baking powder in a large bowl. Add the egg and water and the vinegar and mix gently. Add the shortening and, using a pastry cutter, cut shortening into flour until the size of peas. Form together and cut into 5 even pieces. Form each piece into a disc shape and cover with plastic wrap.

Chill dough for a minimum of 1 hour before rolling. The dough can be frozen for later use. If frozen, set out for ~ ½ hour before rolling the dough.

Apple Pie:

6 medium-sized apples (cored and sliced thinly, about 1/8 inch) preferably Granny Smith
½ to 2/3 cup white or brown sugar
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 Tablespoon cornstarch
1 ½ Tablespoons butter, cut into small pieces

Roll out the bottom crust. Add the sugar, cinnamon, nutmeg, salt, and cornstarch to the apples and mix gently. Place the apples in the bottom crust. Put the small pieces of butter on top of the apples. Roll out the top crust and gently place the crust over the apples. Crimp the edges of the pie and place a couple of slits in the top crust.

Bake for 10 minutes at 450 degrees Fahrenheit. Reduce heat to 350 degrees. Bake pie approximately 45 – 60 minutes in all until crust is golden.

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