- *** CRUST ***
- 2 cups flour
- 1 teaspoon salt
- 1 cup shortening, chilled
- ¼ cup water, ice
- *** FILLING ***
- 1 cup sugar, plus 2 tablespoons divided
- 4 tablespoons flour, divided
- 2 teaspoons cinnamon
- 1 dash nutmeg
- 7 large apples, Gravenstein peeled and cored, cut into medium-thin slices
- 2 Tablespoons butter
- extra sugar for top of pie
For crust: Sift flour with salt. Using a pastry blender, add half the shortening to the flour mixture and cut in until crumbly. Add remaining shortening, cutting in until mixture looks like small peas. Add 1 tablespoon ice water to flour mixture and mix. Repeat with additional water until all flour is thoroughly moistened. Form into a ball. Divide ball in half. Wrap each half in wax paper and chill in refrigerator.
When chilled, roll out bottom crust and line pie plate with it.
For filling: Preheat oven to 400℉. In a small bowl, combine 2 tablespoons sugar and 2 tablespoons flour. Spread this mixture on bottom crust to absorb liquid. Combine remaining sugar, flour, cinnamon and nutmeg in a bowl and mix well. Pour sugar mixture over sliced apples and mix well. Pour apples into pie crust. Dot with small chunks of butter.
Roll out top crust and place on top of apples. Crimp edges and make 5 (1 ½-inch long) slits on top of pie crust. Brush top crust lightly with milk. Sprinkle with sugar. Bake for 5 minutes. Then reduce heat to 350℉ and bake for 1 hour.
It’s best to chill all crust ingredients, including bowl, fork, flour and shortening.