for family meals :
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
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".
(makes a double 9 inch):
1 1/2 cups flour
1/2 tsp. salt
Sift the flour and salt together
(for a 9 inch pie):
8 - 10 tart apples
(she uses gravenstein but if you cant
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
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.
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.
it into 2 balls. Chilling the dough makes it
much easier to handle.
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.
the apples and slice them thin (try to make
sure they are the same size if possible) and
put into a large bowl.
flour mixed with the sugar, salt, spices and
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.
a basting brush and brush some milk over the
top (this is her secret to make the crust nice
top with a fork to make some air holes.
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.