Sunday, December 30, 2012


This is my late mother's recipe for apple pie  made with her ice water pie crust.

2 cups all-purpose flour
1 tsp salt
2/3 cup Crisco shortening
7 to 8 tbsp ice water

Add salt to flour.  Cut shortening into the flour mixture using a pastry cutter or two knives.  Add ice water gradually until the dough reaches an easy to roll consistency.  Form dough into two balls for 2 crusts and roll out on a floured surface.

3/4 cup sugar
1 tsp cinnamon
1 tbsp cornstarch
6 cups sliced apples
1 tbsp lemon juice
1 tbsp butter

Mix the sugar, cinnamon, and cornstarch together.  Toss with the sliced apples and lemon juice.  Line a pie plate with one of the crusts; trim edges.  Place the apple mixture into the prepared pie plate and dot with the butter.  Top with a second crust, seal and crimp edges.  Cut air vents in the top crust.

Bake at 425 degrees for 15 minutes.  Lower heat to 375 and continue cooking 30-35 minutes until lightly browned and pie is bubbly.  Place a pie shield or folds of aluminum foil over the edges to keep from over browning.

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