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Title: Deep-Dish Apple Pie
Categories: Pies, Pastry, Fruits
Yield: 15 servings
2 c A-P flour
1/2 c Shortening
1 lg Egg
1/4 c Water; cold
2 tb White vinegar
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10 c Tart apples; peeled & sliced
1 ts Lemon juice
1/4 c Sugar
1/4 c Brown sugar; packed
3 tb A-P flour
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1 tb Butter
1 lg Egg
1 tb Milk
Place flour in a large bowl; cut in shortening until
crumbly. In a small bowl, whisk egg, water and vinegar;
gradually add to crumb mixture, tossing with a fork until
dough holds together when pressed. Shape into a rectangle.
Wrap and refrigerate 30 minutes or overnight.
Set oven @ 375°F/190°C.
For filling, in a large bowl, toss apples with lemon
juice. In a small bowl, combine sugars, flour, cinnamon
and nutmeg; add to apple mixture and toss to coat.
Transfer to a 13x9" baking dish; dot with butter.
On a lightly floured surface, roll dough to fit top of
pie. Place over filling. Trim and flute edges. In a
small bowl, whisk egg with milk; brush over crust. Cut
slits in top. Bake 40-50 minutes or until crust is
golden brown and apples are tender.
Cool on a wire rack.
Recipe by Salem Cross Inn, West Brookfield, Massachusetts
Recipe From:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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