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Recipe for family meals :

My Mom's Apple Pie
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

"Mom has been making this pie since 1934 when she got married and is still making it (we just finished one last week). It rates 'Number 1' with us".

Ingredients

Crust (makes a double 9 inch):
1 1/2 cups flour
1/2 tsp. salt
Sift the flour and salt together

Filling (for a 9 inch pie):
8 - 10 tart apples
(she uses gravenstein but if you can’t get them, use Granny Smith - she uses 10 - 12 good size apples and piles them real high because they shrink down when baked)
2 Tblsp. flour
3/4 - 1 cup sugar (she uses 1 cup)
1/8 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. nutmeg
3 Tblsp. chilled butter
1 Tblsp. lemon juice

Method

Crust:

  • Sift the flour and salt together. Cut in 1/2 cup CRISCO shortening with two knives or pastry blender until the mixture starts to crumble and is the size of small peas.
  • Add 4 - 5 Tblsp. of water, 1 tablespoon at a time, mixing and pressing the ingredients together with a fork until the dough is just moist enough to hold together.
  • Form it into 2 balls. Chilling the dough makes it much easier to handle.
  • Remember to keep the board and the rolling pin floured, (not too much), just enough so the dough doesn’t stick to the board or rolling pin. Roll into the shape of the pie pan or pie plate. DO NOT OVER HANDLE the dough.

Filling:

  • Pare the apples and slice them thin (try to make sure they are the same size if possible) and put into a large bowl.
  • Add flour mixed with the sugar, salt, spices and lemon juice.
  • Fill pastry lined pie pan with the filling, dot with pieces of butter and then adjust the top crust over the apples and flute the edges together.
  • Take a basting brush and brush some milk over the top (this is her secret to make the crust nice and brown).
  • Poke top with a fork to make some air holes.
  • Bake in hot oven 450º for 10 minutes. Then, turn down to 350º for about 30 more minutes. Ovens vary so you have to check after 25 minutes.

Makes 1 pie

Shirley Cline

 
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