Blue Ribbon Apple Pie

  1. Combine 2 1/2 cups flour, 1 teaspoon sugar, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl.
  2. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
  3. Stir in enough water with fork just until flour is moistened.
  4. Divide dough in half; shape each half into ball.
  5. Flatten slightly.
  6. Wrap each ball of dough in plastic food wrap; refrigerate 30 minutes.
  7. Heat oven to 400F.
  8. Roll out one ball of dough on lightly floured surface into 12-inch circle.
  9. Fold into quarters.
  10. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides.
  11. Trim crust to 1/2 inch from edge of pie plate; set aside.
  12. Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl.
  13. Add apples; toss lightly to coat.
  14. Spoon apple mixture into prepared crust.
  15. Roll remaining ball of dough into 12-inch circle.
  16. Fold into quarters.
  17. Place dough over filling; unfold.
  18. Trim, seal and crimp or flute edge.
  19. Cut 5 or 6 large slits in crust.
  20. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar.
  21. Cover edge of crust with 2-inch strip aluminum foil.
  22. Bake 35 minutes; remove foil.
  23. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
  24. Cool pie 30 minutes; serve warm.
  25. Store refrigerated.

flour, sugar, salt, ground cinnamon, ground nutmeg, cold, cold water, sugar, brown sugar, allpurpose, ground cinnamon, ground nutmeg, cooking apples, butter, sugar

Taken from www.landolakes.com/recipe/2038/blue-ribbon-apple-pie (may not work)

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