| LOLA'S APPLE PIE |
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Makes One 10-inch Pie 8 ServingsCRUST 10-inch Classic CRISCO Double Crust FILLING 8 to 9 cups thinly sliced, peeled Granny Smith or other tart apples (about 3 pounds or 9 medium) 3/4 to 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1/8 teaspoon allspice 1/8 teaspoon cloves 1/8 teaspoon salt 2 tablespoons butter or margarine TOPPING Sugar For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 10-inch pie plate. Do not bake. Heat oven to 400ºF. For filling, place apples in large bowl. Combine 3/4 to 1 cup sugar, flour, cinnamon, allspice, cloves and salt. Sprinkle over apples. Toss to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or shapes in top crust to allow steam to escape. For topping, sprinkle with sugar. Bake at 400ºF for 50 to 55 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Serve barely warm or at room temperature. |
