Apple Pie
Ingredients
Directions
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Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.
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In a large bowl, stir together the 1 cup sugar, tapioca and cinnamon. Add apple slices. Gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Place butter pieces evenly spaced over filling.
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Cut slits in remaining pastry to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Brush the top pastry with milk and sprinkle additional sugar. To prevent overbrowning, cover edges with foil.
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Bake in a 350 degree F oven for 1 hour. Remove foil. Bake about 30 minutes more or until fruit is tender, filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.
Nutrition Facts
Helens Two-Crust Pie Pastry
Ingredients
Directions
Helen¿s Two-Crust Pie Pastry:
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In a large bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
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In a small bowl, stir together 6 tablespoons of the water, egg and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
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Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
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On a lightly floured surface, roll 1 disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
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Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes. Makes 2 pie crusts.