Ingredients:
Crust:
Mix together with a fork:
4 cups all purpose flour
1 3/4 cups shortening (we use butter)
1 Tbsp sugar
2 tsp salt
set aside
Mix together with a fork:
1 Tbsp cider vinegar
1 whole egg
1/2 cup cool water
For the filling of each pie:
Mix together:
1 tsp cinnamon
1/4 tsp nutmeg
1 cup white sugar
1/4 cup all purpose flour
Instructions:
Crust:
Combine the two mixtures, stirring with a fork until all the ingredients are moistened. Using your hands, mold dough into a ball. Cover with plastic wrap and chill for at least 15 minutes. The pie crust dough may be refrigerated for 3 or 4 days. Make it ahead to cut down on last minute complications.
*This pastry recipe will make three double-crusted pies. Bake on for now, and freeze two for that day when too much company drops by.
For the filling of each pie:
Roll out a bottom crust with enough excess to hang over the pie plate at least 1 inch. Peel and core 6 or 8 snappy Vermont Macintosh apples and slice into the pie plate. Pile very high as the apples will cook down. Squeeze the juice of 1/2 lemon over the apples.
Sprinkle evenly over the mound of apples. Dot the entire pie with 1/2 stick of sweet unsalted butter and cover with a top crust. Fold the overlapping crusts together and crimp to hold in the bubbling juices. Place pie on a cookie sheet and bake at 400 degrees for 50 minutes. To brown: brush the pie with cream and sprinkle lightly with sugar, run under the broiler checking by the second until nicely browned.
*This recipe has been in our family for as long as anyone can remember and is the only apple pie "worth its crust." It won Vermont's Best Apple Pie award, thank you to Yankee Magazine.
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