Old-Fashioned Apple Pie
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FLAKY EGG PASTRY: 1-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup cold lard or solid vegetable shortening
1 large egg 1 tablespoon cold water 2 teaspoons lemon juice
APPLE PIE: 3/4 cup plus 1 tablespoon sugar 2 tablespoons cornstarch 2 teaspoons ground cinnamon
1/2 teaspoon salt 6 large tart baking apples, pared, cored and sliced 1 tablespoon lemon juice
1 tablespoon butter or margarine, cut into small pieces 2 teaspoons milk



1 FLAKY EGG PASTRY: Combine flour and salt in medium bowl. Cut in lard until mixture resembles coarse crumbs. Beat egg, water and lemon juice in small bowl with fork. Stir egg mixture into flour mixture just until dough cleans side of bowl. (Do not overmix.) Divide dough in half. Shape each half into ball. Wrap in plastic and refrigerate 30 minutes before rolling.
2 APPLE PIE: Prepare Flaky Egg pastry. Roll out 1/2 of the dough on lightly floured surface into 11-inch circle; fit into 9-inch pie pan.
3 Mix 3/4 cup of the sugar, the cornstarch, cinnamon and salt in large bowl. Stir in apple slices. Sprinkle lemon juice over apple mixture. Arrange apple mixture evenly in pastry shell. Dot with butter.
4 Roll out remaining dough into 10-inch circle. Fold dough in half and cut 4 steam vents in dough. Unfold dough over filling. Trim edges, leaving 1/2-inch overhang. Fold edges under; pinch to seal. Flute edge; brush milk evenly over dough. Sprinkle with the remaining 1 tablespoon sugar.
5 Bake in preheated 425 F. oven 10 minutes. Reduce oven setting to 350 F and bake until pastry is golden and apples are tender, 40 to 50 minutes longer.

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