Judy's Apple Pie

Crust - 9 Inch Two Crust Pie

  • Two cups flour

  • 1 teaspoon salt

  • 3/4 cup plus 2 tablespoons shortening

  • 4 to 5 tablespoons ice water

Mix flour and salt together, then cut in shortening, add water until flour is moistened. Form dough into two balls and roll out on a floured surface until the dough is two inches larger than the pie pan. Roll the second ball and cut into strips for a lattice topping.

Filling

  • 3/4 cup sugar

  • 1/4 cup flour

  • 1/3 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • Dash of salt

  • 6 cups thinly sliced pared tart apples (Granny Smith or Jonathan)

  • 2 tablespoons butter

Stir together all dry ingredients and mix with the apples. Place apples in the pie shell and dot with butter. Weave the strips of crust over the apples to form a lattice design.

Lay a piece of foil over the pie to prevent excessive browning and remove the last 15 minutes. Bake at 425 degrees for 40 to 50 minutes, or until the filling is bubbly and the crust is browned.

Jessi Lane