Illinois Apple Pie

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Crisco shortening
1/2 cup	118ml	Ice water
1/4 cup	59ml	Milk
1/4 cup	49g / 1.7oz	White sugar
6 cups	1422ml	Tart apples - peeled & sliced
1/2 cup	99g / 3.5oz	White sugar
1/2 cup	80g / 2.8oz	Brown sugar
1 teaspoon	5ml	Cinnamon
2 tablespoons	30ml	Lemon juice
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
1 tablespoon	15ml	Butter

Recipe Instructions

Preheat oven to 450F.

For crust, combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knifes until mixture is uniform.

Add water; toss lightly with a fork until dough forms a ball. Divide dough into 2 parts. On lightly floured surface, roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate. Gently, ease dough into pie plate, being careful not to stretch dough. Trim edge even with pie plate.

For apple filling: Combine all ingredients in mixing bowl. Stir until mixed well. Spoon into unbaked pie shell. Use remaining half of dough to roll top crust, as instructed for bottom crust.

Lift onto filled pie. Trim 1/2" beyond edge of pie plate. Fold top edge under bottom crust; flute as desired. Cut slits or design in top crust to allow steam to escape. Brush top crust with milk; sprinkle with white sugar.

Bake at 450F for 20 minutes. Reduce heat to 350F; bake an additional 25 to 30 minutes or until crust in golden brown. Cool and serve .

Source:
Country Magazine, Aug/Sept. '95, p. 49

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