Apple Pie With Shortening Crust
|Sliced apples||6 Cup (96 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Soft butter||1 1⁄2 Tablespoon|
|Wondra flour||2 Gram|
|Ice water||7 Tablespoon|
Cut Fluffo into flour-salt mixture until crumbly.
Pour in ice water as you lift flour mixture with fork from edges.
Continue lifting mixture until all is dampened.
Then form into two balls.
Roll out first one and put into pyrex 9" pie pan.
Pre-heat oven to 425 degrees.
Then mix sugar, flour, cinnamon and nutmeg in a small bowl or cup, and pour over apples.
Stir apples only until each slice is coated with sugar and spices.
Pour into pie shell.
Dot top with soft butter in teaspoon-sized pieces.
Put top crust on.
If you leave bottom crust wider you can fold it over edges of top crust and form a ridge around pie.
Flute edges with fingers.
Slash crust in about 5 places.
Sprinkle with a cinnamon-sugar mixture if desired.
Bake at 425 for 20 minutes, then reduce heat to 400 degrees for about 30 minutes, or until filling is bubbling and steaming.
Let cool on a rack for about 1/2 hour before serving.