Ingredients: |
Ingredients: 6 cups sliced, peeled Jonathan apples
(about 2 pounds or 6 medium)
2 Tbsp. orange juice
1/3 cup firmly packed light brown sugar
1/3 cup sugar
3 Tbsp. flour
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
2 Tbsp. butter or margarine
1 to 2 tsp. milk
1 tsp. sugar
Crust:
2 cups flour
1 tsp. salt
3/4 cup Crisco, butter flavored
7 Tbsp. cold water
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Directions: |
Directions:Heat over to 400º F. Prepare the bottom crust. Toss apples and orange juice in large bowl, combine light brown sugar, sugar, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell, dot with butter or margarine. Moisten edge of crust with water. Prepare top crust. Brush top with milk. Sprinkle with sugar. Cover top with a sheet of foil to prevent over browning. Bake for 40 minutes; remove foil; and return to over for 10 to 20 minutes longer or until apples are tender, filling in center is bubbly and the crust in golden brown. Cool pie to room temperature before serving.
Crust directions:
Combine flour and salt in medium bowl. Cut in Crisco using a pastry blender until all flour is just blended in to form pea sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two equal parts. Press between hands to form two 5 to 6 inch 'pancakes.' Flour 'pancakes' lightly on both sides. Roll bottom crust between sheets of waxed paper on dampened countertop. Peel off top sheet. Trim one inch larger than upside-down 9 inch pie plate. Flip into pie plate. Remove other sheet. Flip onto filled pie. Remove top crust same as bottom. Peel off top sheet. Flip onto filled pie. Remove other sheet. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust for escape of steam. |
This recipe for Irresistible Apple Pie is from