1993 Gravenstein Apple Fair Apple Pie Grand Champion Recipe

• 2 c. flour
• 1 tsp salt
• 1 c. shortening (chilled)
• 1/4 c. ice water
• 1 c. sugar plus 2 TBSP divided
• use
• 4 Tbsp. flour divided use
• 2 tsp cinnamon
• 1 dsh nutmeg
• 7 lrg Gravenstein apples peeled and cored
• cut into medium-thin slices
• 2 Tbsp. butter
• Lowfat milk
• Extra sugar for top of pie

1. For crust: Sift flour with salt.
2. Using a pastry blender, add in half the shortening to the flour mix and cut in till crumbly.
3. Add in remaining shortening, cutting in till mix looks like small peas.
4. Add in 1 Tbsp.
5. ice water to flour mix and mix.
6. Repeat with additional water till all flour is thoroughly moistened.
7. Form into a ball.
8. Divide ball in half.
9. Wrap each half in wax paper and refrigeratein refrigerator.
10. When chilled, roll out bottom crust and line pie plate with it.
11. For filling: Preheat oven to 400 degrees.
12. In a small bowl, combine 2 Tbsp.
13. sugar and 2 Tbsp.
14. flour.
15. Spread this mix on bottom crust to absorb liquid.
16. Combine remaining sugar, flour, cinnamon and nutmeg in a bowl and mix well.
17. Pour sugar mix over sliced apples and mix well.
18. Pour apples into pie crust.
19. Dot with small chunks of butter.
20. Roll out top crust and place on top of apples.
21. Crimp edges and make 5 (1 1/2-inch long) slits on top of pie crust.
22. Brush top crust lightly with lowfat milk.
23. Sprinkle with sugar.
24. Bake for 5 min.
25. Then reduce heat to 350 degrees and bake for 1 hour.
26. Note: It's best to refrigerateall crust ingredients, including bowl, fork, flour and shortening.

flour, salt, shortening, water, sugar, flour, cinnamon, nutmeg, apples, butter, milk, extra sugar

Taken from cookeatshare.com/recipes/1993-gravenstein-apple-fair-apple-pie-grand-champion-61426 (may not work)