Andy M.
Certified Pretend Chef
Aunt Satenig’s Apple Pie
For the Crust:
2 C Flour
1 tsp Salt
¾ C Crisco
½ C Water
2 Tb Milk
1 Egg
For the Filling:
3 Lb Apples, Cortlands
¾ C Sugar
1 tsp Cinnamon
¼ tsp Nutmeg
1 Tb Flour
1 Tb Butter
1 tsp Lemon
Preheat oven to 425º F. Position a rack near the bottom of the oven.
Crust:Mix flour and salt in the food processor.Add the shortening to the processor and pulse until pea sized granules are formed.Add ice water and blend until dough cleans bowl and is no longer sticky. Add water sparingly and keep processing to a minimum.Wrap the dough in plastic and let it rest in the refrigerator for an hour.Divide into 2 balls.Roll out on floured surface; sprinkle a little flour on top of dough to make rolling easier. Roll from center outward. This amount makes enough for a double crust to fit a 9" pan.
Filling:
Slice apples – not too thin.
Mix sugar, cinnamon, nutmeg, lemon and flour and mix with the apples.
Put into pie crust and put dabs of butter on top of the filling
Add top crust and brush with egg whites beaten with milk.
Bake for 50-60 minutes.
From: Aunt Satenig’s old family recipe
For the Crust:
2 C Flour
1 tsp Salt
¾ C Crisco
½ C Water
2 Tb Milk
1 Egg
For the Filling:
3 Lb Apples, Cortlands
¾ C Sugar
1 tsp Cinnamon
¼ tsp Nutmeg
1 Tb Flour
1 Tb Butter
1 tsp Lemon
Preheat oven to 425º F. Position a rack near the bottom of the oven.
Crust:Mix flour and salt in the food processor.Add the shortening to the processor and pulse until pea sized granules are formed.Add ice water and blend until dough cleans bowl and is no longer sticky. Add water sparingly and keep processing to a minimum.Wrap the dough in plastic and let it rest in the refrigerator for an hour.Divide into 2 balls.Roll out on floured surface; sprinkle a little flour on top of dough to make rolling easier. Roll from center outward. This amount makes enough for a double crust to fit a 9" pan.
Filling:
Slice apples – not too thin.
Mix sugar, cinnamon, nutmeg, lemon and flour and mix with the apples.
Put into pie crust and put dabs of butter on top of the filling
Add top crust and brush with egg whites beaten with milk.
Bake for 50-60 minutes.
From: Aunt Satenig’s old family recipe