You can make the crust or you can use a premade one.
For
8 servings you need:
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into
small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
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Measure
the flour, sugar and salt together. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with
a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more
water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then
divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least
half an hour.
Roll out one of the disks on a lightly floured surface until you have a
circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the
edges with a sharp knife (parents/teachers only!). Return it to the
refrigerator until you are ready to make the pie.
Add filling.
Roll out the second ball of dough and cover top. Use a fork or your
fingers to pinch the edges together. Cut a couple slits in the top.
Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too
much browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until the crust is brown and juice begins to
bubble through slits in crust.
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