Award Winning Apple Pie
An apple pie so good you won't be able to only have one piece.
- 6 cups thinly sliced and peeled Idaho apples
- 1 cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon butter
- 2 cups all purpose flour
- 1 teaspoon salt
- 2/3 cup butter-flavored shortening
- 6-7 tablespoons cold water
- In small bowl combine sugar, flour, cinnamon and nutmeg. Toss apples with flour sugar mixture and set aside.
- Combine flour and salt in large bowl. Cut in shortening with pastry cutter until mixture resembles fine meal.
- Add water and mix with a fork, just until dough comes together. Do not overwork dough.
- Divide dough in half. Sprinkle rolling surface with flour. Roll out half of the dough to create bottom crust.
- Place rolled dough in pie pan making sure crust extends beyond the edges of the pie pan.
- Place apple mixture in dough-lined pie pan and dot with butter.
- Roll out second half of dough into a large circle at least 1 inch larger than pie pan.
- Place top crust over apple mixture. Seal and crimp edges of pie dough and cut vent holes in top crust. Sprinkle top crust with a tablespoon of sugar.
- Cover edges with pie shield or tin foil strips to prevent over-browning of crust edges.
- Bake in 375 degree oven for approximately 50 minutes or until crust is browned and apples are tender.