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PIE: 6 to 8 apples peeled quartered and sliced (Early Harvest Apples) 2/3 to 1 c. sugar pinch salt 1 heaping Tbsp. flour 1 1/2 tsp. cinnamon butter PIE CRUST: 4 c. flour 1 tsp. salt 2 Tbsp. sugar 1 1/2 c. shortening 1 egg beaten 1 tsp. vinegar PIE: Put apples in bowl; combine sugar, flour, salt, and cinnamon in small bowl and stir to blend. Combine with apples and stir to coat apples. Put into unbaked pie shell and dot with butter. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees bake 40 minutes longer or until brown. PIE CRUST: Combine flour, sugar, and salt. Stir with fork to blend. Add shortening and cut into flour until it resembles coarse corn meal. Beat egg in cup; add 1 tsp. vinegar and enough cold water to finish filling the cup. Make hole in flour mixture and pour in egg and water. With fork stir flour until blended and ball of dough forms. Sprinkle cookie sheet with flour and put dough on it and knead. Make into 4 balls and wrap in saran wrap. Put in refrigerator for 3 to 4 hours. Can be frozen. NOTE: You can bake pie when dough is first made. Bakes 2 apple pies or whatever fruit you want to use. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |