Yield: two, 10-inch pies
- 6 c. all-purpose flour
- 2 c. shortening
- 1 c. cold water
- 4 c. Granny Smith apples
- 4 c. Cortland apples
- 4 c. Golden Delicious apples
- 1 c. granulated sugar
- 1/4 c. all-purpose flour
- 2 tsp. cinnamon, ground
- Combine the flour and shortening together with your hands until the shortening is in large pieces.
- Sprinkle the water into the flour mixture and bring the ingredients together into a loosely combined mass. Fold over the dough until most of the crumbs are absorbed. Let the dough rest for five minutes.
- Cut the dough into pieces and roll out to the shape of the pie tin.
- Fold the dough in half and lift it into the pie tin, then unfold and trim to fit in place.
- Repeat this process for open pies, or fill and top with a second crust, using egg wash to seal the crust layers together.
Pie Filling procedure:
- Peel, core and thinly slice all the apples. (12 c. of apples is equal to about four pounds purchase weight.)
- Combine the apples with the sugar, flour and cinnamon. Fill the bottom crust with the apple mixture and top with a second crust, using egg wash to seal the crust layers together. Make slits in the top crust to vent steam.
- Brush the top of the crust with egg wash and sprinkle with cinnamon and granulated sugar.
- Bake at 375°F for about 45 minutes, or until the crust puffs and is golden brown and the apples are tender.