2 cups flour
1 tsp. salt
2/3 cup plus 2 tbsp. margarine
4 to 6 tbsp. cold water
1/3 to 1/2 cup sugar
¼ cup flour
½ tsp. cinnamon
½ tsp. ground nutmeg
1/8 tsp. salt
6 cups thinly sliced (or diced) peeled apples (6 medium)
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in margarine, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; Place in ziplock bags and place in fridge for next class.
- Other group members are to peel, core and chop the apples up. Place in a large ziplock bag and sprinkle some lemon juice over apples. Place in fridge for next class.
- Heat oven to 425°F. With floured rolling pin, roll one pastry ball out on floured surface so that it is quite a bit larger than glass pie plate. Place in pie plate. Repeat for the other ball to make the top of the pie.
- In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed.
- Roll other ball of pastry into 10-inch round. Place on top and cut slits so steam can escape. Trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
- For a pretty glazed top crust, brush with milk and sprinkle with sugar before baking.
- Bake 40 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.