Title: Illinois Apple Pie
Categories: Pies, Fruits, Pastry, Desserts
Yield: 6 Servings
MMMMM------------------------CRISCO CRUST-----------------------------
2 c All-purpose flour
1/4 ts Salt
1 c Crisco shortening
1/2 c Ice water
1/4 c Milk
1/4 c White sugar
MMMMM-----------------------APPLE FILLING----------------------------
6 c Tart apples; peeled, sliced
1/2 c White sugar
1/2 c Brown sugar
1 ts Cinnamon
2 tb Lemon juice
1/4 ts Salt
1/4 ts Nutmeg
1 tb Butter
Set oven @ 450°F/230°C.
For crust, combine flour and salt in mixing bowl.
Cut in shortening with pastry blender or 2 knives
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
crust.
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°F/230°C for 20 minutes.
Reduce heat to 350°F/175°C; bake an additional 25
to 30 minutes or until crust is golden brown.
