Mom´s Apple Pie recipe from Sarah

I have my family's recipe for Homemade Apple Pie that I'd like to share on the blog

Makes at least 2 large pies (9 inch, double crust)

5 cups flour

2 cups vegetable shortening (you can substitute butter)

1 tsp sugar

1 tsp salt

1 tsp baking powder

1 TBSP vinegar

1 egg (place in 1 cup and fill w/ water)

Mix first 5 ingredients together w/fork in large bowl.  Put egg and water into small bowl, add vinegar, and beat.  Add liquid mixture to dry mixture.  Blend w/fork until dry ingredients are moistened. Use hands to finish mixing and mold into large ball.  Dough can be rolled at once....or you can chill it for at 15 minutes for easier handling.  You can also store it in the fridge for 3 days before using or freeze till ready to use.

It’s easiest when rolled between waxed paper sheets.

   

APPLE FILLING

Ffor 2 pies

1 1/2 cups sugar

1/2 cup flour

1 tsp nutmeg

1 tsp cinnamon

2 dashes salt

About 18 Cortland apples, peeled and sliced (Royal Galas also work well, any baking apple will do!)

Mix first five ingredients in a small bowl, then toss in to a bigger bowl with the sliced apples.  Assemble the pie, poking a few holes with a fork for the steam and juices to escape.  Rub a little milk on the crust for browning and put foil around the edges. 

Bake at preheated 230ºC degrees for 15 minutes.  Then turn down to 180ºC for another half hour.  Take foil off and bake another 15 to 20 minutes at 180º.  Just watch edges to make sure they don't get too burnt.