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King Arthur s French Apple Pie

Ingredients
 


CRUST

1 cup king arthur unbleached all-
1 purpose flour
1/4 tsp salt
1/2 cup solid vegetable shortening
1 tbsp ice water

FILLING

8 cup apples, peeled, cored and sliced*
3/4 cup granulated sugar
1/4 cup king arthur unbleached all- purpose, flour
1 tsp cinnamon
1/4 tsp nutmet

TOPPING

1 cup king arthur unbleached all- purpose, flour
1/2 cup brown sugar
1/2 cup firm butter




 
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Preparation
 
CRUST: Preheat oven to 425 degrees. Put the flour and
salt in a bowl big enough to work in half the
shortening with your pastry blender. Put the remaining
shortening in the blend till it looks mixed, but
lumpy. It s okay to handle the mix at this point, but
once you start to add the ice water, overhandling will
make the crust tough, so try to keep handling to a
minimum. The water should be ice cold and added
gradually, mixing a little with a spoon after each
addition. When dough starts to hold together a bit you
can grab hold of it with your hands to form it into a
ball. Be sure to use plenty of flour on your hands and
on the wooden board, where you ll roll it out.
Transfer the dough to a floured board. Roll the dough
as thinly and evenly as possible. Transfer dough to
pie pan. FILLING: *Recommended apples: Paula Reds are
first choice, or Cortlands Once the apples are
processed they can be mixed with the other
ingredients. If the apples aren t very juicy, you may
want to cut back on the amount of flour a little. Add
cinnamon and nutmeg. TOPPING: Cut the butter with a
knife then mix it with the other ingredients. Mixture
should be a little lumpy. Spread evenly over the top
of the apples. Bake pie in a preheated 425 degree oven
for 15 minutes. then reduce heat to 350 and bake for
an additional 30 minutes.

 

 
Servings: 8

 

 

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