Vera's two crust apple pie
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Vera's two crust apple pie
  Crust    Apple    Pie  
Last updated 6/12/2012 1:28:32 AM. Recipe ID 63940. Report a problem with this recipe.
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      Title: Vera's two crust apple pie
 Categories: Pies, Book-insert
      Yield: 1 Pie
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Flour
      1 c  Shortening
           Cold water
      1 ts Salt

MMMMM-----------------------APPLE FILLING----------------------------
           Apples, peeled and sliced
  1 1/4 c  Sugar
      3 tb Flour
           Pinch salt
  1 1/2 ts Cinnamon
    1/3    Stick margarine
 
  CRUST: Sift flour, and measure. Add salt. Cut in shortening until
  mixture is like coarse meal. Dribble cold water over mixture cutting
  with spoon, until dough clings together. Put on floured board and
  form ball. Divide dough into two equal parts. Roll out one of the
  halves to fit 9-inch pie pan.  Place in 9-inch pie pan.  Trip excess
  crust from around pie with knife.  Add trimmed crust to other half of
  dough. APPLE FILLING: Mix well sugar, flour, salt and cinnamon.
  Sprinkle 1/4 mixture over bottom of crust. Peal and slice enough
  apples to fill 9-inch pie pan to over flowing and piled high.
  Sprinkle remaining flour mixture over apples. Cut margarine in pieces
  and dot fruit with it. Roll out top crust, cut design vents in crust
  for steam to escape. Dampen edge of lower crust before covering fruit
  with top crust. Tuck edge of top crust under edge of lower crust and
  flute to seal edge so juice will not escape. Use fingers or brush to
  moisten top of crust with milk. Sprinkle a little sugar on moist
  crust. Bake at 400 degrees for 15 minutes then reduce heat to 250
  degrees and bake until crust is golden brown.
 




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Recipe ID 63940 (Apr 03, 2005)

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