Chris's Apple Pie

I thought I would share a recipe for this rainy weekend. This or my banana bread is probably my go to dessert recipe.

Apple Pie

Pie Pastry Ingredients

·         2 cups of all purpose flour

·         1 tsp. Salt

·         2/3 cups of shortening

·         5 to 7 tbsp. cold water

Apple Filling Ingredients

·         6 Cups of peeled apples, thinly sliced

·         1 cup of sugar

·         1 tsp. cinnamon

·         1/4 tsp. nutmeg

·         1 cup of dark rum

Pastry Instructions

Lightly spoon flour into measuring cup (don't pack it in) level off. In a bowl, combine flour and salt. Using a pastry blender (or a fork), cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time while mixing lightly with a fork. Keep adding water until dough is just moist enough to hold together. Shape dough into 2 balls for the two-crust pie. Flatten the ball and roll it on a lightly floured surface. Roll from the center to the edge into a circle that is at least two inches larger than the 9 inch pan. Place dough in pan, trim bottom and fill with filling and cover top and poke holes in the top to vent.

Filling Instructions

Add the apples to a large hot skillet and  add the rum. Light the alcohol on fire with a match, let all the alcohol burn off, it will take approximately 5 minutes. Let the apples sauté for another 5-7 minutes. In large bowl, combine all filling ingredients; toss lightly. Spoon apple mixture into a pie-crust lined pan. Top with the second crust and poke holes in several places. Bake at 425 degrees for 40 to 45 minutes or until apples are tender. (Place foil under the pan to guard against over spill)