Apple Pie

subheading: Crust:

1 ¼ cups flour

¼ tsp. salt

Sprinkle of baking powder

1 tbsp. organic sugar

3 tbsp. cold butter

¼ cup palm shortening

2 to 4 tbsp. ice cold water

subheading: Filling:

8 to 9 apples

Lemon juice

Sprinkle of salt

¾ cup organic sugar

½ cup flour

¾ to 1 tbsp. cinnamon

subheading: Crumb Topping (for 3 pies):

1 ½ cup flour

¾ cup organic sugar

1 stick butter

subheading: Prepare crust:

Combine all dry ingredients in a large bowl; mix well.

Cut shortening and butter into flour mixture using a pastry blender until shortening and

butter resemble the size of small peas. (you can do this in food processor)

Sprinkle 1 tbsp. water over flour mixture; gently toss with a fork. Repeat until mixture is

moist enough to form a ball.

Shape into a ball; flatten to ½ inch thickness. Cover and refrigerate 30 minutes.

Roll dough on floured surface or pastry mat to form a circle. Place in pie dish.

subheading: Prepare filling & topping:

Core, peel and cut apples into thin slices. Squirt lemon juice a little at a time as you cut.

Add remaining filling ingredients to the apples and mix well. Pour into pie crust.

Prepare crumb topping by mixing dry ingredients then cutting the butter into the mixture.

Sprinkle crumbs on top of pie filling.

Bake at 350⁰F for about 45 minutes, or until apples are soft and topping is slightly browned.

If you prefer a less sweet pie, not quite as much sugar is needed in the filling.

If using juicy apples add some extra flour to the filling.

Use less cinnamon if you don’t like a strong cinnamon flavor.

Recipe from Mom Halteman

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