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Happy Fourth of July!

PIE CRUST

INGREDIENTS
  • 1 cup flour
  • Dash salt
  • 1/3 cup Crisco + 1 tablespoon Crisco
  • 2-3 tablespoons COLD water
DIRECTIONS FOR BAKED CRUST
  • Roll pastry and flute edges. Prick generously with fork.
  • May put dry beans in single layer on bottom to keep pastry from “puffing up.”
  • Bake 450 degrees for 15 minutes.

* Don’t forget to double the pie crust recipe for a flaky, golden pie top to be added after filling.

PIE FILLING

INGREDIENTS
  • 7-9 large tart apples
  • 1 cup sugar
  • 4 tablespoons flour
  • 1-2 teaspoons cinnamon
  • 2-4 tablespoons lemon juice
  • 2 tablespoons butter or margarine
  • Pastry for a 2-crust pie
  • Deep dish or large pan
DIRECTIONS
  • Set oven to 400 degrees.
  • Core apples and cut into thin slices
  • Add sugar, flour, cinnamon and lemon juice. Toss to combine.
  • Pile apple mixture in pie plate lined with pie crust.
  • Dot with butter.
  • Place top crust over all. Crimp or flute edges. Cut slits in top crust to vent.
  • Bake 50 to 60 minutes or until brown. (I place a pizza pan under pie plate after first 20 minutes to catch any drippings in case pie bubbles over.)
  • Use this recipe for peaches or berries. Increase flour slightly for juiciness of fruit.