Harvest Fruit Pie
|All purpose flour||2 Cup (32 tbs)|
|Ground cinnamon||1 Teaspoon|
|Vegetable shortening||7 1⁄3 Tablespoon (2/3 Cup Plus 2 Tablespoons)|
|Cold water||5 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Sliced peeled apples||3 Cup (48 tbs)|
|Sliced pears||3 Cup (48 tbs)|
Preheat oven to 400°F.
Combine 2 cups flour, the salt and 1 teaspoon cinnamon in medium bowl.
Cut in shortening.
Sprinkle in water, 1 tablespoon at a time, until flour is moistened.
Gather dough into ball; divide in half.
Roll each half into 9-inch circle.
Ease 1 circle into 9-inch pie pan.
Combine 3/4 cup sugar, 1/4 cup flour, 1/2 teaspoon cinnamon and the nutmeg; mix with apples and pears.
Turn into pastry-lined pan; dot with margarine.
Cover with top crust.
Brush crust with milk; sprinkle with 1 tablespoon sugar.
Trim, seal and flute.
Cut small slits in top crust.
Place on broiling trivet.
Bake 35 minutes on HIGH MIX, 400°F or until juices begin to bubble.