Apple Pie III Recipe
- 3 transparent apples – peeled, cored and sliced
- 3 Granny Smith apples – peeled, cored and sliced
- 1/3 cup white sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 3 tablespoons butter
- 1/4 cup cold water
- 1 tablespoon half-and-half
- 1 teaspoon white sugar
- Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator.
- When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flour and salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal. Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes.
- Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Cut a few slits in the top to allow steam to escape. Using a pastry brush, lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar.
- Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 degrees C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.
