Apple Pie (Fanny Farmer)

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

CRUST FOR 2 PIES:°°°°

subheading: ♥ Dry ingredients:

4 cups all-purpose flour

1 T brown sugar

1 tsp salt

1 ¾ cup cold butter or shortening

Cut it all together in a big bowl until it looks like meal.

subheading: ♥ Mix wet together:

1 egg

1 T vinegar

½ to ¾ cup ice cold water

♥ Add the wet ingredients to the dry until it makes dough. The more it's worked the tougher the crust. Sometimes I need more liquid, sometimes not. Most people put the dough in the fridge for a long time. I don't. I find it harder to work with and it makes the crust tougher. Maybe it's just me :-)

subheading: PIE FILLING FOR 1 PIE:

¾ to 1 cup sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1-½ tablespoons flour

6 to 8 large pie apples (about 10 cups)

2 tablespoons butter

Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and slice the apples and toss them in the sugar mixture, coating them well.

Cut the dough into 4 pieces.

Roll out the ¼ dough and line a pie pan

Pile fruit mixture into the pie pan and ♥ dot with the butter ♥.

Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top.

425 degrees F. Bake 10 minutes, then lower the heat to 350 degrees F and bake 30 to 40 minutes more or until the apples are tender when pierced with a fork and the crust is browned.

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