| JEANETTE'S DELICIOUS ALL-AMERICAN APPLE PIE |
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Made by Jeanette Bye 3rd Place My Favorite Apple Pie Contest Nevada State Fair, 2000 Pie Crust 2/3 cup CRISCO all-vegetable shortening 2 tablespoons butter 2 cups all-purpose flour 1 teaspoon salt 4 - 5 tablespoons ice water Pie Filling 7 cups tart apples, thinly sliced and pared 1 cup blueberries (fresh) 1 tablespoon lemon juice 3/4 cup granulated sugar 1/4 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 2 tablespoons flour 1/2 tablespoon tapioca 2 tablespoons butter Glaze 1 egg white 1/2 tablespoon warm water For crust, in medium bowl, cut in shortening and butter into the sifted flour and salt until the particles are the size of small peas. Sprinkle in the cold water, 1 tablespoon at a time, tossing with a fork until the flour is moistened, and the side of bowl is almost clean from flour. Cover bowl and refrigerate for 2 hours. After refrigeration, gather the pastry into a ball and divide in two, handling pastry as little as possible. On a lightly floured pastry cloth, flatten one of the half pieces into a circle, with about 1/4 inch thickness (using a rolling pin), while it is still cold, and lay in the pie tin. For the top layer of the pie crust, flatten the rest of the pie crust dough into a circle with about 1/4 inch thickness. Lay over the filling after the filling has been poured into the bottom crust, and cut slits in the top of crust for steam escape. For a prettier looking pie, you can also do a lattice top. For filling, heat oven to 425ºF. Put the apples and blueberries in a large bowl and toss with lemon juice. Add the sugars, spices, flour, and tapioca and mix well. Spread evenly over the bottom of pie crust. Using a knife, cut the butter into small pieces and place them on top of the filling. Cover with top crust. Brush on glaze and sprinkle with sugar. Put a strip of tin foil around the edge of crust while cooking to prevent excessive browning. Bake for 10 minutes at 450ºF, reduce the temperature to 425ºF and bake for another 15-20 minutes. Remove the foil and bake 10 minutes. Crust should be slightly brown, and juice should bubble through slits in crust or lattice. For glaze, beat one egg white with 1/2 tablespoon warm water. |
