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Name: Country Apple Pie
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Yield: 8
Cuisine: not set
Ingredients: 3 cups All purpose flour; 1 teaspoon salt; 1 cup Crisco 1 bar Crisco butter; 1/4 cup milk; 1/4 cup water; 1 tablespoon apple cider vinegar; 2 tablespoons water; 1/4 cup sugar; 7-9 Apples mostly Granny Smiths; 1-2 tablespoons Fresh lemon juice; 1/8 teaspoon salt; 1 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 1/4 teaspoon Allspice; 1/4-1/2 cup brown sugar optional; 1/3 cup Fresh cranberries; 1/3 cup Raisins; 1/3 cup pecans; pats of butter; 3/4 cup sugar

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INGREDIENTS

3 cups All purpose flour
1 teaspoon salt
1 cup Crisco ; 1 bar Crisco butter
1/4 cup milk
1/4 cup water
1 tablespoon apple cider vinegar
2 tablespoons water
1/4 cup sugar
7-9 Apples ; mostly Granny Smiths
1-2 tablespoons Fresh lemon juice
1/8 teaspoon salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4-1/2 cup brown sugar ; optional
1/3 cup Fresh cranberries
1/3 cup Raisins
1/3 cup pecans
pats of butter
3/4 cup sugar

Servings

INSTRUCTIONS

Place flour, salt and crisco in a bag. Place in freezer for 20 minutes. Chill metal bowl, pastry cutter, rolling pin and pre-measured liquid ingredients in refrigerator. Empty contents of bag into metal bowl. Use pastry cutter to cut shortening till crumbly. Add liquid ingredients till dough begins to hold but still remains crumbly. Push ingredients together like a snowball. Place dough in fridge to rest for 15 minutes. Divide dough into 2 balls. Roll out on wax paper. Do not overwork dough. Spray glass pie dish with Pam. Place crust in pie plate. Coat slightly with beaten egg. Let rest and dry for 15 minutes.

Filling: Mix together apples, sugars, spices, cornstarch and lemon juice. Taste and adjust. Add nuts and dry fruits. Place filling in pie plate. Place pats of butter on top. Place top crust on top. Turn over edges to bottom half and press together. May need water to seal the edges together. With leftover dough, decorate the top. Add water to beaten egg and brush the top completely. Add vent holes and sprinkle sugar on top. Bake for 15-20 minutes at 450F. (till crust is golden brown) then, cover crust with foil and bake at 350F for 45-60 minutes or till apples are soft when pierced and crust comes to a golden brown. Let cool before serving.

NOTES

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Country Apple Pie

3 cups All purpose flour
1 teaspoon salt
1 cup Crisco 1 bar Crisco butter
1/4 cup milk
1/4 cup water
1 tablespoon apple cider vinegar
2 tablespoons water
1/4 cup sugar
7-9 Apples mostly Granny Smiths
1-2 tablespoons Fresh lemon juice
1/8 teaspoon salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4-1/2 cup brown sugar optional
1/3 cup Fresh cranberries
1/3 cup Raisins
1/3 cup pecans
 pats of butter
3/4 cup sugar

Place flour, salt and crisco in a bag.  Place in freezer for 20 minutes.  Chill metal bowl, pastry cutter, rolling pin and pre-measured liquid ingredients in refrigerator.  Empty contents of bag into metal bowl.  Use pastry cutter to cut shortening till crumbly.  Add liquid ingredients till dough begins to hold but still remains crumbly.  Push ingredients together like a snowball.  Place dough in fridge to rest for 15 minutes.  Divide dough into 2 balls.  Roll out on wax paper.  Do not overwork dough.  Spray glass pie dish with Pam.  Place crust in pie plate.  Coat slightly with beaten egg.  Let rest and dry for 15 minutes.

Filling:  Mix together apples, sugars, spices, cornstarch and lemon juice.  Taste and adjust.  Add nuts and dry fruits.  Place filling in pie plate.  Place pats of butter on top.  Place top crust on top.  Turn over edges to bottom half and press together.  May need water to seal the edges together.  With leftover dough, decorate the top.  Add water to beaten egg and brush the top completely.  Add vent holes and sprinkle sugar on top.  Bake for 15-20 minutes at 450F. (till crust is golden brown) then, cover crust with foil and bake at 350F for 45-60 minutes or till apples are soft when pierced and crust comes to a golden brown.  Let cool before serving.

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Nutrition

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Serving Size: 1 Serving (324g)
Recipe Makes: 8 Servings

Calories: 613
Calories from Fat: 293 (48%)

Amt Per Serving		% DV

	Total Fat 32.5g	43 %
	Saturated Fat 12.5g	63 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 4.2g
Cholesterol 21.8mg		7 %
Sodium 7294.9mg		252 %
Potassium 349.2mg		9 %
Total Carbohydrate 77.1g		23 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 70.4g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 613

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