Ingredients:
CRUST:
2 c flour
3/4 c Crisco (or any combination of crisco and butter, or just butter)
1/4 tsp salt
8-10 T ice cold water
PIE FILLING:
6 apples (assorted), cored and chopped (no need to peel)
1/2 c sugar
4 tsp flour
1/4 tsp each nutmeg and cloves
3/4 tsp cinnamon
Directions:
Pulse crisco, flour, and salt in a food processor until crumbly (or cut together with knives). Add the water 1 T at a time until the mixture becomes more doughy (but not too doughy). [Note: When I have made this before I've cut the flour/salt and crisco together with knives and used 8-10T of water. This is the first time I've made it with a food processor and I think it only took 4T of water.] Wrap in plastic and refrigerate at least 1 hour. (This makes 2 pie crusts... a top and a bottom. If you only need 1, like for pumpkin pie, halve the recipe. I divide it in 2 before refrigerating.)
Mix together all filling ingredients.
Roll out pie dough and place in pie pan. Pour in filling, and top with the other crust. (Leave as one whole piece, or cut into strips for a lattice crust.)
Wet the top crust slightly with cold water (use your fingers) and add additional sugar/cinnamon/nutmeg/cloves.
Bake at 425 for 15 minutes. Lower temperature to 350 and continue baking for 45 more minutes.
Makes 8 slices.
Nutritional Information:
Calories: 380
Fat: 18.5g
Saturated: 4.5g
Carbs: 51g
Fiber: 3g
Protein: 3.5g
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