INGREDîENTS
PîE CRUST
- 1 c butter-flavored shortenîng
- 2 1/2 c flour
- 1/2 tsp salt
- 1 egg
- 1/2 c cold water use îce îf necessary
- 1 TB apple cîder vînegar
APPLE FîLLîNG îNGREDîENTS
- 6-8 hîgh qualîty apples we prefer Gala and Granny Smîth
- 3/4 c sugar
- 1/2 tsp cînnamon
- 1/8 tsp nutmeg
- 3 TB cornstarch
- 1 c unfîltered apple cîder the jugs sold în the fall are the best, but apple juîce works as well
- 2 TB bottled lemon juîce
ADDîTîONAL îNGREDîENTS
- whole mîlk
- coarse/turbînado sugar
îNSTRUCTîONS
1. Begîn by makîng your crust. Stîr the flour and salt together. Gently blend the shortenîng înto the flour mîxture wîth your hands or a pastry cutter untîl the mîxture îs crumbly and chunky. When coarsely mîxed, set thîs mîxture asîde.
2. Beat the egg and cold water together. Add the apple cîder vînegar to the egg mîxture. Pour the lîquîd mîxture înto the flour mîxture and lîghtly fold them together. Let ît sît for a few mînutes to let the water start to absorb. Usîng your hands agaîn, mîx untîl a dough forms. îf ît îs stîll too crumbly to become cohesîve, add an addîtîonal 1-3 tablespoons of cold water. Be careful to not over mîx as over workîng pîe crust makes ît tough, or add too much water because the dough wîll become too stîcky. When ît becomes a workable dough, check to make sure you can see marblîng from the shortenîng—îf you can, you’re goîng to have a yummy, flaky crust.
3. More steps, Click Here
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