Deep Dish Apple Pie
I got this recipe out of a magazine from the 1930s. Anytime I have made it for a bake sale it goes for around $20. It is easy, and GOOD. I am also including the recipe for the crust. :-)
Plain Pastry (Double Crust)
2 C sifted, all purpose flour
1 t salt
2/3 C shortening (I like Crisco)
5-7 T cold water
Sift flour and salt together; cut in shortening with pastry blender until pieces are the size of small peas. (For extra tender crust cut 1/2 until the size of corn meal, and the other 1/2 until the size of peas.) Sprinkle one tablespoon of water over part of the mixture. Gently toss with a fork and push to the side of the bowl. Repeat until all is moistened. Form into a ball. Divide dough in half. Roll out on lightly floured surface until 1/8 inch thick. Trim lower crust even with the rim of the pie plate, place in plate.
At this point I leave the top crust between two pieces of wax paper and refrigerate both parts while I prepare the mixture.
Perfect Apple Pie
6-8 tart apples; pared, cored and cut thinly sliced about 6 cups. I prefer to use Granny Smith)
3/4 C - 1 C sugar
2 T all-purpose flour
1/2 - 1t ground cinnamon
Dash of ground nutmeg (fresh is best)
1 recipe of the Plain Pastry (above)
2 T butter
If apples lack tartness, sprinkle with about 1T lemon juice. Combine sugar, flour, spices, and dash of salt; mix with apples. Remove your pastry from the refrigerator and fill with the apple mixture. Really let it "mound" up. Dot with butter. Adjust the top crust, and fold edges underneath. Crimp the sides. Cut slits in the top to allow the steam to escape. Sprinkle with sugar.
Bake at 400 degrees for 1 hour, or until done. This is more involved by doing it from scratch, but it is TOTALLY worth it.
For more wonderful recipes head on over to the Recipe Swap at Gayle's. :-)