Ingredients:
2 c. all-purpose flour
1/2 c. shortening
1 egg
1/4 c. cold water
2 Tbsp. white vinegar
FILLING:
10 c. sliced peeled tart apples (about 8 medium)
1 tsp. lemon juice
1/4 c. sugar
1/4 c. packed brown sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. butter
1 egg
1 Tbsp. milk
Directions:
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 in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 375 degrees. 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 9x13 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 pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
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