Deep Dish Apple Pie
|Sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Thinly sliced, peeled cooking apples||8 Cup (128 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Cold water||3 Tablespoon|
|Vanilla yogurt||1 Cup (16 tbs), frozen|
In a large mixing bowl stir together the sugar, 2 tablespoons flour, cinnamon and nutmeg.
Add apple slices.
Toss till apples are coated.
Transfer apple mixture to a 2-quart casserole.
For pastry, in a medium mixing bowl stir together 1 cup flour and salt using a pastry blender, cut in the shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
Push moistened dough to the side of the bowl.
Repeat, using 1 tablespoon of the remaining water at a time, till all dough is moistened.
Form dough into a ball.
On a lightly floured surface, flatten the ball of dough with hands.
Roll the dough from the center to the edges forming a circle that is 1 inch larger than the top of the casserole.
Place pastry atop apples.
Seal and flute to the rim of the casserole.
Cover the edges of the pie with foil.
Place on a baking sheet.
Bake in a 375° oven for 25 minutes.
Bake for 30 to 35 minutes more or till crust is golden.