Teresa's Apple Pie Recipe

I promised this recipe a couple of weeks ago, and then got so overwhelmingly busy my posting time was limited. So, at long last (and in perfect time for apple season) here is my apple pie recipe.

For the crust:

First, a tip. For flaky pie crust, you must use ice cold water and don't overwork it. I put water in a measuring cup and throw a couple of ice cubes in, and then use a measuring spoon. Also, a good pastry blender (a hand-held implement with 4 or 5 wires attached in a kind of "u" shape to a handle) is really essential to good blending.

2 Cups All-Purpose Flour

2/3 Cup Shortening (really, there is no substitute for shortening when it comes to crust)

6-7 Tablespoons of Cold Water

Use a pastry blender to mix the flour with the shortening until the mixture is in roughly pea-sized crumbs.

Sprinkle 1 tablespoon at a time until the dough is moistened.

Divide the dough in half.

Form each half into a ball.

Roll out each ball with a rolling pin on a lightly floured surface until it forms about a 12 inch circle.

Wrap one dough circle around the rolling pin and unroll it into a 9" pie plate (I recommend glass for even heating).

Wrap the second dough circle around the rolling pin and set aside while you make the filling.

For Filling:

2.25 Pounds Cooking Apples (I like Ginger Gold if you can get them) cut up to equal about 6 cups

3/4 Cup Sugar

1 tbsp. Lemon Juice

2 tbsp. Flour

2 tsp. Cinnamon

2 tsp. Nutmeg

1 tsp. Curry Powder

Preheat oven to 375 degrees.

Combine dry ingredients and toss with apples.

Place apples in dough-covered pie plate.

Unroll rolling pin-wrapped dough over top of apple mixture.

Crimp together both crusts around pie plate.

Cut off excess around edge of pie plate.

Cut steam slits into top crust of pie.

Place foil or crust shield around pie. Bake for about 25 minutes.

Remove foil or pie shield. Bake for an additional 25 minutes until top is golden brown.

Cool on a wire rack (so air can circulate around pie as it cools).

Enjoy!