from the kitchen of Kate, thanks to Lucy and Good Housekeeping Magazine
- 2 cups all purpose flour
- 1 tsp salt
- 3/4 cup vegetable shortening
- 1/2 cup ice water
- 2 tsp sugar
- 2 tsp vinegar
- flour and salt in medium bowl. Cut fat into small pieces and add to flour and salt. Work with hands until mixture resembles coarse meal. Work dough quickly, with particles ranging in size from tiny grains of rice to small peas. Add sugar and stir to blend. Add vinegar and stir to blend.
- with water, a tbs at a time. Stir with fork. Gently toss loos particles around the bowl to absorb moisture. Add water as needed to result in a moist (not wet) mass that holds together.
- the ball of dough and put in fridge for 4 hours or overnight.
- dough 1 hour before rolling to allow to soften somewhat. Divide dough into two pieces. Roll 1/2 of dough (between two sheets of wax paper) into circle that is 1 1/2 inches larger in diameter than inverted pie plate. Place loosely in plate and pat out air to make it fit. Fill with apple innards (see below).
- remaining 1/2 of dough (between two sheets of wax paper) into circle that is 1 1/2 inches large in diameter than inverted pie plate.
- For solid top crust: trim overhang of bottom crust and form into smooth edge. Moisten edge of lower crust with water. Carefully center pastry on top of filling. Pat top and bottom crusts together on rim. Trim to 1/2 inch overhang. Tuck overhang under lower crust, and make steam vents with small knife in center in pattern. Complete edge with ruffle, flute, fork, scallop, or other edge.
- For trellised top crust: cut into 1/2 strips. Moisten edge of lower crust with water. Twist strip across filling; attach to pastry on opposite side; press firmly. Repeat with 4 strips, about 1 1/4 inches apart. Repeat with 5 more strips placed so they cross first ones. Turn the pastry overhang up over rim and ends of trellis strips. With fingers, press firmly all around edge to seal strips tightly to rim. Flute edge, or press with floured fork. Brush edge and strips with melted butter or crea
- 1 to 2 tsp. lemon juice
- 2/3 to 3/4 cup granulated sugar (or half granulated, half brown)
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/2 tsp grated lemon rind
- 6-7 cups thinly sliced, pared, cored tart apples (2 lbs)
- 1 tbs butter
- oven to 425 degrees.
- lemon juice with next 5 ingredients (if apples are very juicy, add 1-2 tbs flour to sugar). Place half of apples in pie plate, sharp edges inward. Sprinkle with half of sugar mixture. Top with rest of apples, heaping in center, then rest of sugar mixture. Dot with butter; adjust top crust (see above).
- at 425 for 40 to 50 minutes or until apples test tender with fork, and crust if brown.
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