- 6 cups sliced, peeled Jonathan apples (about 6 pounds, or 6 medium apples)
- 2 tablespoons of orange juice
- 1/3 cup firmly-packed brown sugar
- 1/3 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
Heat oven to 400 degrees.
Toss apples and orange juice in large bowl. Combine brown sugar, sugar, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Set aside and make pie crust.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup Crisco (3/4 stick)
- 5 tablespoons cold water
Combine flour and salt in medium bowl. Cut in Crisco using pastry blender or 2 knives until all flour is in to form peas-sized chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms into a ball. Divide dough into two equal parts. Press between hands to form two 5 to 6 inch pancakes.
Four pancakes lightly on both sides. Roll bottom crust between sheets of waxed paper or plastic wrap on dampened countertop.
Peel off top sheet. Trim one larger than the upside-down 9-inch pie plate. Flip into pie plate. Remove other sheet. Trim edges even with pie plate.
- 2 tablespoons butter or margarine
- 1 to 2 teaspoons milk
- 1 teaspoon white sugar
Spoon filling into unbaked pie shell. Dot with butter. Moisten pastry edges with water.
Roll top crust the same way as the bottom. Peel off top sheet. Flip onto filled pie. Remove other sheet. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust for steam to escape.
Brush top crust with milk. Sprinkle with sugar. Cover top with sheet of foil to prevent overbrowning.
Bake at 400 degrees for 40 minutes. Remove foil. Bake 10 to 20 minutes longer or until apples are tender, filling in center is bubbly, and crust is golden brown. Cool pie to room temperature before serving.
Makes one 9-inch pie.