2 cups of all purpose flour

1/2 teaspoon salt

6 tablespoons shortening or margarine

6 to 10 tablespoons cold water

5-6 apples-peeled, cored and chopped

1/2 - 1 tbsp. cinnamon

6-7 tbsp. sugar

1 tbsp. cornstarch

egg white from 1 egg

Directions:

DAY 1

• Mix flour and salt in a medium bowl

• Cut in shortening with pastry blender until crumbly. 

• Gradually stir in cold water, 1 tbsp. at a time, mixing until it forms a ball.  Don’t add too much water or it will be soggy!

• Divide dough in half and wrap in saran wrap.  Place in fridge overnight.

• Peel, core and slice up your apples. 

• Place in a bowl, pour a few squirts of lemon juice over them and wrap tightly with saran wrap.  Place in fridge.

DAY 2

***  Preheat oven to 375 degrees F *** 

• Take one ball of dough and place on a lightly floured surface.

• Flatten to 1-inch thickness. 

• On lightly floured board with a rolling pin, roll dough into a circle about 2-inces larger than inverted 9-inch pie plate. 

• Line pie plate with pastry. 

• Take sliced apples out of fridge.  Add cinnamon, sugar and cornstarch.  Mix well. 

• Add more sugar if needed. 

• Pour into pie shell. 

• Roll out second ball of pie dough and place over top of apples. 

• Seal edges with a fork. 

• Trim off excess dough. 

• Poke holes in top to let the steam escape. 

• Brush beaten egg white over top of pie. 

• Place pie in oven and let bake for 35-40 min. 

• Let cool completely before cutting.

Makes one 9-inch pie

Back to Recipe Index