Apple Pie Filling

INGREDIENTS:

1 recipe pastry for a 9 inch double crust deep dish pie 1/2 cup packed brown sugar 1/4 cup butter, melted 1/3 cup all-purpose flour 5 cups thinly sliced apples

2/3 cup white sugar 3 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon lemon juice 2 tablespoons milk

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	To Make sauce: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
3.	To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
4.	Spoon half of apple filling into pastry-lined deep-dish pan. Top with sauce mixture. Repeat process with remaining apple filling, sauce mixture. Place top pastry over filling and seal well. Cut steam vents and brush top crust with milk or light cream.
5.	Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm

Pie Crust

Yummy pie Crust

INGREDIENTS:

1/2 cup shortening 1 1/2 cups all-purpose flour

1/2 teaspoon salt 1/2 cup cold water

DIRECTIONS:

1.

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.

2.

Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.