Apple Orchard Pie Recipe

• 1 c. All purpose flour
• 1/2 tsp Salt
• 1/3 c. Shortening
• 3 Tbsp. Cool water (maybe 4 tb)
• 2 c. Grated cooking apples-peeled
• 1/2 c. Sugar (use confectioners Sugar if apples are juicy)
• 1/4 tsp Nutmeg
• 1/2 c. Heavy cream whipped stiff
• 1 Tbsp. Confectioners sugar

1. Pn Nutmeg Stir together the flour and salt.
2. Cut in shortening till particles are the size of small peas.
3. Sprinkle three to four Tbsp.
4. cool water over mix, tossing lightly with fork till dough is moist sufficient to hold together.
5. Form into a ball.
6. Roll out on a floured pastry cloth or possibly board to a 10 inch circle.
7. Fit pastry loosely into 8 inch piepan.
8. Fold edge to create standing rim; flute.
9. Prick crust with fork.
10. Bake at 450 for 10 to 12 min.
11. Cold.
12. Peel and grate cooking apples.
13. Add in the sugar (either type, see above).
14. Sprinkle with the nutmeg; blend.
15. Turn into cooled, baked pie shell.
16. For topping, whip the cream till stiff.
17. Mix in the confectioners sugar.
18. Spread over top of pie.
19. Sprinkle with nutmeg.
20. Description: Unique fresh apple flavor - no cooking of filling.
21. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream.
22. One of the easiest apple pies you every heard of!
23. This recipe was a $5,000winner in the Junior Pillsbury bake off in the Third Grand National baking

flour, salt, shortening, water, cooking apples, sugar, nutmeg, heavy cream, confectioners sugar

Taken from cookeatshare.com/recipes/apple-orchard-pie-67423 (may not work)