Yield: two, 9- or 10-inch pies
- 6 c. all-purpose flour
- 2 c. shortening
- 1 c. cold water
- 1 c. brown sugar, light brown
- 1 1/2 c. all-purpose flour
- 1/2 c. salted butter, cold, broken into small chunks
- 1/2 tsp. cinnamon, ground
- 1 1/2 c. granulated sugar
- 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 2 c. sour cream
- 2 each large eggs
- 1 tsp. vanilla
- 12 c. apples, peeled, cored, sliced
- 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:
- Rub together the sugar, flour and butter until small pebbles form.
- Crumb topping may be refrigerated until ready to use.
- Combine the sugar, flour and salt. Toss with the apples until they are completely coated.
- In another bowl, whisk the eggs, cream and vanilla until they are thoroughly combined.
- Combine the apples with the cream mixture. (12 c. of apples is equal to about 4 pounds purchase weight.)
- Pour into two unbaked pie shells. Bake at 375°F for 45 minutes.
- Remove from the oven and add crumb topping. Finish baking at 375°F for another 45 minutes, or until the top is browned and firm and the apples are tender when tested by inserting a sharp knife into the pie.
- Cool and serve.