American Apple Pie Recipe

• CRUST
• 3 c. Flour
• 1 tsp Salt
• 1 c. Chilled shortening, lard, margarine or possibly unsalted butter cut into bits
• 1/3 c. Lowfat milk
• 1 x Egg
• 2 Tbsp. Unsalted butter heat FILLING
• 2 1/2 lb Sweet-tart, hard apples peel, core, quarter, slice to equal 8 c.
• 1 Tbsp. Sugar
• 2 Tbsp. Flour
• 1 tsp Vanilla
• 1/2 c. Half and half

1. Sift together flour and salt in bowl of mixer fitted with paddle attachment.
2. Add in shortening and beat on low speed till mix is consistency of fine cornmeal.
3. Whisk together lowfat milk and egg in small bowl and pour into flour mix.
4. Increase speed to medium and beat till dough forms ball and pulls away from sides of bowl.
5. Divide dough into 3 equal portions.
6. Flatten into disks and wrap separately in plastic wrap.
7. Chill 2 portions at least 20 min or possibly up to 1 day.
8. Cover and chill third portion for another purpose 2 days or possibly freeze up to 1 month.
9. On heavily floured surface, roll out 1 portion of dough into 1/8" thick round about 2" larger in diameter than 9- or possibly 10" pie plate.
10. Drape dough over rolling pin and carefully transfer to pie plate.
11. Press in gently.
12. Trim dough so hangs about 1/2" over edge.
13. Fold overhang under and press against rim.
14. Brush bottom and sides of crust with melted butter.
15. Set aside.
16. FILLING- Toss together apples, sugar and flour in large bowl.
17. Add in vanilla and half and half.
18. Mix well.
19. Spoon filling into prepared crust.
20. Roll out second dough portion into round of about same size and thickness.
21. Using sharp knife, cut into strips 1/2- to 3/4" wide for lattice top.
22. Pick up 2 longest strips at center of round and cross over center of filled pie crust.
23. Place half of strips about 3/4" apart across pie.
24. Fold back every other strip from center and place cross strip close to center of pie.
25. Unfold folded strips.
26. Repeat in this manner, working from center of pie to rim, till half of pie is covered in woven pattern.
27. Repeat on other half of pie.
28. Trim ends of strips even with edge of bottom crust.
29. Lift ends of strips and brush edges of bottom crust with water.
30. Press strips gently but firmly against rim.
31. Flute edges.
32. Bake at 425 10 min.
33. Reduce temperature to 350 and bake till crust is golden brown and apples are tender when pierced with thin knife blade, 30 to 40 min.
34. Let cold completely on rack.
35. Invert aluminum pie plate over top and secure in place with rubber bands or possibly string, or possibly cover with foil.
36. Pack in picnic basket.
37. 536 cal; 32 gr fat; 54% fat.
38. HEIDI HAUGHY CUSICK

flour, salt, shortening, milk, egg, butter, sweettart, sugar, flour, vanilla

Taken from cookeatshare.com/recipes/american-apple-pie-64688 (may not work)