Cinnamon Apple Pie
pie—brought to America by the English—is beloved by Americans. We love the
apples from an old King apple tree. There have never been better apples for
pies. Boxes of apples are left to sit out on the porch in October and November.
The apples are half the secret, the other secret is shortening, apple cider
vinegar and sifting the flour into the measuring cups. The pie crust is the best
we have ever tasted!
¾ teaspoon salt
¼ cup ice cold water
¾ tablespoon apple
¾ cup Crisco®
solid vegetable shortening
Spiced Apple Filling
5 cups sliced King or Braeburn apples
½ cup granulated
½ cup dark brown
1 teaspoon ground
¼ teaspoon apple pie
¼ teaspoon ground
¼ teaspoon mace
Set out a large bowl. Sift flour into 2 ¼ cups, empty
into bowl. Stir
in salt. Take out ⅓ cup of the mixed flour
and place in a
small bowl. To the ⅓ cup flour, use a fork to
add water and
vinegar. Place paste in the refrigerator.
2. Cut shortening into remaining
flour using a mixer on low
use two knives. Stir in paste with fork. Divide
pastry in half and roll out on a well-floured
breadboard to fit a
plate. Roll out top crust, then set aside.
In a large bowl, toss apples, granulated sugar, brown
nutmeg, apple pie spice, coriander, mace
and salt. Empty
into prepared crust. Cover with top crust,
seal and flute
edge. Cut a few slits in the top crust to allow
steam to escape.
Cover pie crust edges with foil during the
first 15 minutes
of baking or use a pie crust shield.
4. Bake in preheated 400° oven
Hint: Roll out any leftover pastry. Sprinkle with cinnamon
sugar or top
with jam. Bake on a large baking sheet after the
pie is done.
Keep them on the counter next to the pie to keep
from eating the edges of the pie crust.
Makes 8 large slices