1970s DEEP DISH APPLE PIE & PASTRY RECIPE

Pastry:
1 cup + all-purpose flour
1/2 tsp salt
1/3 cup +1 tbsp solid shortening
2 to 3 tbsp cold water

Combine the flour and salt into a medium bowl. Thoroughly cut in the shortening using a pastry blender or two knives. Sprinkle in the cold water, one tablespoon at a time, mixing until all the flour is moistened (1 or 2 teaspoons of water may be gradually added, if needed.) Gather the dough into a ball. On a lightly floured board, shape the dough into a flattened square using a floured rolling pin. Square should be approximately 10-inches in size. Fold in half and cut small slits for vents. Top the filling below:

Pie filling:
1 1/2 cups sugar
1/2 cup all-purpose flour
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt, optional
12 cups thinly sliced peeled apples
2 tbsp butter, cut into thin slices

Preheat oven to 425 degrees.
Stir together the sugar, flour, nutmeg, cinnamon, and salt (if using). Place sliced apples in a large bowl and mix the flour mixture into the apples. Pour the filling into an ungreased 9-inch square baking dish or pan; dot with butter. Unfold the pastry over the apple mixture. Fold the edges under just inside the edges of the baking pan or dish.

Bake at 425 for 1 hour or until the crust is golden brown and the apples mixture begins to bubble through the pastry vents. If crust should begin to get too brown, cover loosely with a piece of aluminum foil.

NOTE: You can make this a diabetic-friendly pie by substituting 1 1/2 cups of Splenda Granulated for the sugar. I promise you, the taste will be the same.

 

Betty Crocker Photo