Food recipes
Illinois Apple Pie
Illinois Apple Pie Ingredients: wheat flour, white, all-purpose, unenriched salt, table shortening, vegetable, household, composite water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d su...
Illinois Apple Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
apples, raw, with skin
sugars, granulated
sugars, brown
spices, cinnamon, ground
lemon juice, raw
salt, table
spices, nutmeg, ground
butter, without salt
Directions:
Preheat oven to 450 degrees.
For crust, combine flour and salt in mixing bowl.
Cut in shortening with pastry blender or 2 knifes until mixture is uniform.
Add water; toss lightly with a fork until dough forms a ball.
Divide dough into 2 parts.
On lightly floured surface, roll bottom crust into circle 18 inches thick and about 1 1/2 inches larger than inverted 9 inch pie plate.
Gently, ease dough into pie plate, being careful not to stretch dough.
Trim edge even with pie plate.
For apple filling:Combine all ingredients in mixing bowl.
Stir until mixed well.
Spoon into unbaked pie shell.
Use remaining half of dough to roll top crust, as instructed for bottom crust.
Lift onto filled pie.
Trim 1/2 inch beyond edge of pie plate.
Fold top edge under bottom crust;flute as desired.
Cut slits or design in top crust to allow steam to escape.
Brush top crust with milk;sprinkle with white sugar.
Bake @ 450F (230C) for 20 minutes.
Reduce heat to 350F (180C);bake an additional 25 to 30 minutes or until crust in golden brown.
Cool and serve .
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
apples, raw, with skin
sugars, granulated
sugars, brown
spices, cinnamon, ground
lemon juice, raw
salt, table
spices, nutmeg, ground
butter, without salt
Directions:
Preheat oven to 450 degrees.
For crust, combine flour and salt in mixing bowl.
Cut in shortening with pastry blender or 2 knifes until mixture is uniform.
Add water; toss lightly with a fork until dough forms a ball.
Divide dough into 2 parts.
On lightly floured surface, roll bottom crust into circle 18 inches thick and about 1 1/2 inches larger than inverted 9 inch pie plate.
Gently, ease dough into pie plate, being careful not to stretch dough.
Trim edge even with pie plate.
For apple filling:Combine all ingredients in mixing bowl.
Stir until mixed well.
Spoon into unbaked pie shell.
Use remaining half of dough to roll top crust, as instructed for bottom crust.
Lift onto filled pie.
Trim 1/2 inch beyond edge of pie plate.
Fold top edge under bottom crust;flute as desired.
Cut slits or design in top crust to allow steam to escape.
Brush top crust with milk;sprinkle with white sugar.
Bake @ 450F (230C) for 20 minutes.
Reduce heat to 350F (180C);bake an additional 25 to 30 minutes or until crust in golden brown.
Cool and serve .