autumn baking

Checking in and sharing my favorite apple pie recipe..hope you enjoy it

Two Crust Pie:(8-9 inch)
2/3 cup plus 2 tablespoons shortening
2 cups all purpose flour
1 teaspoon salt
4-5 tablespoons water

cut shortening into flour and salt until particles are about small peas

Sprinkle in water.1 tablespoon at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 teaspoons water can be added if needed)

Gather Pastry into two balls. Flatten one at a time on a floured surface. Roll pastry 2 inches larger than inverted pie place.Use flour so your rolling pin doesnt stick. Fold in half and lift into the pie plate and unfold. ( I roll mine on was paper so its easy to pick up and fold and move into pie plate)

Apple pie filing :
3/4ths cup sugar
1/4th all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
dash of salt
6 cups thinly sliced tart apples (about 6 medium apples should do it)
2 tablespoons margarine or butter

Heat oven to 425.

Mix sugar,flour,nutmeg,cinnamon and salt.

Stir in apples and coat with the mixture.

Place into pie crust (apples and all the mixture),sprinkle it evenly in the pie. Dot with margarine or butter.

Cover with the top crust. Make 3 little 1 inch (about) slots into the pie crust. Seal the sides up,,you can press with a fork to do it.(might wanna put it in flour first so it doesnt stick)

Cover edges with aluminum foil so the crust doesnt burn. Remove foil during last 15 min of bake time. Bake until crust is brown and juice begins to bubble through the slits. 40-50 min.