Tarte Aux Pommes
|Butter||1⁄3 Cup (5.33 tbs)|
|Shortening||1 Tablespoon (Crisco)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Mcintosh apples||2 Pound, peeled and thinly sliced|
|Lemon juice||2 Tablespoon|
To make the pie shell, combine the butter and shortening in a mixing bowl.
Add the flour, baking powder and salt.
With a pastry blender, blend until the mixture is like coarse crumbs.
Gradually add the water and stir with a fork until the dough holds together and forms into a ball.
Cut the dough in half, cover and set aside.
Wash, peel, core and thinly slice the apples.
Place into a bowl and pour in the lemon juice, mixing well.
Roll each ball of dough in between two sheets of waxed paper into eleven-inch rounds.
Ease one round into a nine-inch pie plate.
Fill with the sliced apples.
In a separate bowl mix the sugar, cornstarch, cinnamon and nutmeg.
Sprinkle over the apples.
Dot with the butter.
Cover the apples with the second circle of dough.
Press the edges to seal, trim, and crimp.
Slash in two or three places for air vents.
Bake at 350 degrees for forty-five to fifty-five minutes or until the crust is golden brown.