American Apple Pie from Supercook book
American Apple Pie from Supercook books in the 1970s
10 oz flour 1/4 tsp salt 4 oz vegetable shortening/lard 2 oz margarine/butter 6 tbsp iced water 1 tbsp cream 2 ib cooking apples 1 tbsp lemon juice 6 oz sugar 1 tsp cinnamon 1/4 tsp allspice 1/4 tsp nutmeg 1 tbsp cornflour 1 oz butter,cut into small pieces Serves 6
Sift flour and salt into bowl, add shortening/lard and marg/butter. Rub until breadcrumbs, add water a little at time and stir pastry using knife until firm and dry and not sticky. Knead until smooth, wrap in foil and put in fridge for 30 mins. Grease bottom and sides of 9" deep deep pie dish with a little butter. Divide pastry in half and use 1/2 to line base of dish. Preheat oven to 375F/gas mark 5/190C. Blend sugar,spices and cornflour in a bowl. Add sliced apples and lemon juice and toss together gently with a wooden spoon. Fill pie with mixture , piling higher in the centre. Dot with remaining 1 oz of butter. Roll out remaining pastry until about 1/8" thick and about 12" in diameter and place on pie. Trim edges with scissors to within 1/4 of dish and tuck the overhanging pastry under the edge of the bottom crust all around the rim and press down with thumb and forefinger to seal the 2 crusts and to make a crimped design on the crust Brush the pastry with the cream, and make 2 small gashes with the scissors in the centre of the top. Bake for 40 mins in the middle of the oven or until the top is golden brown.
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