Culinary Arts
by Colby, Toni and Shalee
November 18, 2009
Here is a easy recipe for a easy snack or a desert for the whole family.
One Double-Crust Pie
- 1 3/4 cup flour
- 2/3 cup shortening
- 1 tsp. salt
- 6-8 Tbsp. ice water
- 1 Tbsp. margarine
Two Double-Crust Pie
- 3 1/2 cups flour
- 1 1/3 cup shortening
- 2 tsp. salt
- 12-14 Tbsp. ice water
- 2 Tbsp. margarine
Preheat oven to 375 F. Sift flour and salt. Cut in shortening with a pastry blender or two table knives until particles are pea size. Add water 1-2 Tbsp. at a time, stirring the dough with a fork until the dough will form a ball that is not sticky. Form 2 balls.
Lightly coat the cutting board and rolling pin with flour. Roll out one ball of dough. Gently fold the dough in half and then into quarters. Lift the dough into a pie pan and unfold. Gently press dough to the shape of the pan. Trim off excess at the edge of the pan. Place filling into the shell and dot with margarine.
Roll out the second ball of dough as before to be used as the top crust. Gently fold the dough over in half and then again into quarters; cut several slits through all four layers of the top crust to let the steam escape. Place top crust over filling; it needs to extend 1"beyond the edge of pie pan (if it does not, patch it with excess dough). Fold the edge of the top crust under the bottom crust. Seal the edge. Brush with a thin layer of milk and sprinkle lightly with sugar if desired.
Cover the edge of the pie with foil. Bake in a 375 F oven for 25 minutes. Remove the foil; bake for 20-23 minutes or more until crust is golden brown. Cool.
Filling One Pie
- 4 apples
- 2 Tbsp. flour
- 2/3 cup sugar
- 1/8 tsp. (dash) nutmeg
Now you have the recipe for the famous apple pie. Now tell us who doesn't like apple pie especially for a desert now all you have to do is add a little whip cream on the top and it will be perfect.
