Smith Homemade Apple Pie and Crust

Pie crust

* 4 c. Flour

* 1 T. Sugar

* 2 t. Salt

* 1 ¾ c. shortening

* 1 T. vinegar

* 1 egg

* ½ c. water

Add all the ingredients together and mix. Divide and split into 4 and wrap in wax paper. Chill before using


* ¾ c. Sugar

* ¼ c. flour

* 1 t. nutmeg

* 1 t. cinnamon

* Dash of salt

* 6 c. of apples

Peel and cut about 6 to 7 apples depending on their size. The key to an evenly baked apple pie is equally cut slices of apple. Mix all the ingredients together for your filling and set aside. Take your pie crust and roll out evenly with a rolling pin. Make sure to kept adding flour as you roll. This helps so that the crust doesn’t stick to your surface. I use one of the divided sections for the bottom and another one for the top. Add your pie filling and make sure to fit the apple pieces closely together. The easiest way to finish off your pie crust is to tear off excessive crust, and press together with a fork. Bake the apple pie at 425 degrees for 10 minutes, then turn down the temperature and bake at 350 degrees for 35 minutes or until the crust is brown.

Emily Smith

Spanish Walk ALA