3 cups flour
1/4 cup sugar
1/4 cup shortening
1 tsp salt
1 egg, well beaten
5 tbs water, cold
1 tbs vinager
Cut shortening into flour, salt and sugar.
Combine water, egg and vinegar, pouring mix into the flour all at once.
Blend in with spoon until all is moistened. Roll out between 2 pieces of wax paper with a little flour on bottom paper. Turn pie curst over to coat both sides. Roll our to pie pan sizes.
3 pounds of apples: peeled, cored and sliced 1/4 inch thick
3/4 cup plus 1 tbs of sugar
2 tbs AP flour
1 tb fresh lemon juice
1 tsp fresh lemon zest
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 recipe Best Pie Crust (to follow)
1 egg white, lightly beaten.
A
djust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500. Toss the apples with 3/4 cup of the sugar, the flour, lemon juice, lemon zest, salt and spices. Set aside.
Roll out the top crust to a 12-in circle. spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Lay the top crust over the apples, seal and crimpt the edges and cut four vent holes in the top crust. Brush the top with the egg white and sprinkle with the remaining tablespoon of sugar.
Place pie in heated baking sheet and lower the temperature to 425. Bake until the top is golden, about 25 min. Rotate the baking sheet, reduce the oven temp again to 375 adn continue to bake until juices are bubbling and the crust is deep golden brown, 30-35 min longer. Transfer to a wire rack and cool to room temp before serving, the hardest part in my book.
