ingredients
crust
| qty | ingredient |
|---|---|
| 2c | all purpose flour |
| 1tsp | salt |
| 2/3c + 2tbs | shortening |
| 4 to 6 tbs | cold water |
pie
| qty | ingredient |
|---|---|
| 1/2c | sugar |
| 1/3c | all purpose flour |
| 3/4tsp | ground cinnamon |
| 1/4tsp | ground nutmeg |
| 8-10 | thinly sliced, peeled apples |
| 2tbs | butter |
| 2tsp | water |
| 1tbs | sugar |
crust
- combine flour and salt in medium bowl. cut in shortening pulling two knives or with a pastry blender until particles are the size of small peas. sprinkle with cold water one tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves the side of the bowl. not all water must be used.
- divide in halves and gather each into a ball. shape each into a flattened round on a lightly floured surface. wrap in plastic wrap and place in refrigerator at least 45 minutes allowing the shortening to become firm again. this is key to getting a flaky crust. allow to soften slightly before handling if refrigerated for longer.
- roll pastry on lightly floured surface using the old yellow cup or a floured rolling pin. final circle Ma