Apple Pie
Leo makes this scrumptious pie with apples from his backyard.
Ingredients
Double crust:
2 Cups all-purpose flour
1 tsp. salt
3/4 Cup shortening
4-8 TB. ice cold water
Crust topping: (optional)
2 TB. VANILLA SUGAR
1TB. milk or rice milk
Filling:
6-8 apples (McIntosh or Rome)
1/2 Cup sugar
1 1/2 tsp. CINNAMON
2 TB. butter (shortening works great here as well if you are off dairy)
Directions
In a medium bowl, combine the flour and salt. Cut in the shortening with a pastry cutter or two forks until the flour resembles small pea-sized bits. Sprinkle half of the ice water on the dough and mix. Add additional ice water, 1 TB. at a time, until the dough shows signs of holding together when pressed. Divide the dough in two uneven portions, reserving the larger portion for the bottom crust. Wrap in plastic wrap and refrigerate at least 20 minutes for easiest rolling (you can peel/chop apples during this time).
Preheat oven to 375°. Peel and slice the apples and place in a bowl. Add the sugar and CINNAMON and toss to coat. Roll out the larger piece of dough on a well-floured surface so that it is a bit larger in diameter than a 9-inch pie plate. Carefully pick it up and gently ease it into the pie plate. Add the apples and cut the butter/shortening into small chunks and distribute evenly over the apples. Roll out the remaining dough for the top crust and carefully place over the apples. Seal the crust edges by pressing together and creating a scalloped edge. If desired brush with milk/rice milk and sprinkle heavily with VANILLA SUGAR. Prick with a fork or make a small cutting star in the middle with a knife to vent and bake at 375° for 45 minutes or until the crust is golden brown.
Prep. time: 30 minutes
Baking time: 45 minutes
Serves: 8