Charlie's Deep Dish Apple Pie
- 2-2/3 cup all-purpose flour, sifted
- 1 tsp. salt
- 1 cup Crisco all-vegetableshortening
- 7 to 8 tbsp. cold water
- 3 lb. Granny Smith apples, cored and sliced
- 3/4 cup sugar
- 2 tbsp. flour
- 2 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
- 2 tbsp. unsalted butter, cut in 1/4-inch cubes
- 1 dash salt
- 1 tbsp. cinnamon sugar (optional)
- Spoon sifted flour into measuring cup and level.
- Mix flour and salt in medium bowl.
- Cut in Crisco using a pastry blender (or 2 knives) until all flour is blended in to pea-size chunks.
- Sprinkle with water, one tablespoon at a time.
- Toss lightly with a fork until dough will form a ball.
- Divide dough in half.
- Press between hands to form two 5 to 6 inch pancakes.
- Flour each half of dough lightly.
- Roll into circle between sheets of waxed paper on a dampened counter top.
- Peel off the top sheet for the bottom crust.
- Transfer bottom crust to pie plate, remove the other sheet of waxed paper, and press the pastry to fit.
- Trim edge even with the pie plate.
- Preheat oven to 400F.
- Peel, core and slice apples.
- Place them in a one gallon ziploc bag.
- Combine sugar, flour, cinnamon, nutmeg and a dash of salt in a large bowl; mix well.
- Add a little of the spice mixture at a time to the bag of apples, shaking after each addition of spice mixture.
- Pour the apple mixture into the prepaired 10-inch deep apple pie plate.
- Dot the top of the apple mixture with the cubes of unsalted butter.
- Remove the top sheet of waxed paper from the top crust.
- Place top crust on top of the filled pie.
- Remove the other sheet of waxed paper.
- Trim to 1/2-inch beyond edge of the pie plate.
- Fold top edge under bottom crust.
- Flute the edhes and cut slits in the top crust to allow steam to escape.
- Sprinkle with cinnamon sugar.
- Bake for 50-60 minutes or until done.
flour, salt, cold water, apples, sugar, flour, ground cinnamon, nutmeg, unsalted butter, salt, cinnamon sugar
Taken from www.foodgeeks.com/recipes/18974 (may not work)