Collegiate Times

Warm up on a cold snowy afternoon with this delicious apple pie. It is guaranteed to put you in the holiday spirit.

Prep Time: 45 minutes

Bake Time: 1 hour

Ingredients:

Pie Crust

2 1/2 cups flour

1 teaspoon salt

3/4 cup vegetable shortening

5 to 7 tablespoons cold water

Filling:

8 cups sliced and peeled green Granny Smith apples

2 tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons butter

1 egg yolk

1 tablespoons milk

Directions:

Pie Crust

1.  Either in a food processor or by hand, mix together the flour and salt. Cut in the vegetable shortening until a course meal forms. Slowly add just enough water so the dough sticks together into a ball. Refrigerate while you make the filling.

2.  Sprinkle the countertop with flour and separate the dough into two equal pieces. Roll each ball of dough so it will cover a nine inch pie plate (it should be about 1/4 inch thick).

3.  Place one crust in the pie plate and press it evenly into the bottom and sides.

Filling:

1.  In a large bowl, toss the sliced apples with lemon juice.

2.  Mix together the sugars, flour, cinnamon and nutmeg. Add apples and toss well until they are coated.

3.  Fill the pie pan with the mixture, and dot with butter before draping the second pie crust on top. Seal the edges with the bottom crust either with a form or by hand.

4.  In a small bowl, mix together the egg yolk and milk and brush over the top crust.

5.  Bake at 425 degrees for 15 minutes.

6.  Reduce heat to 350 degrees, and bake 40 to 45 minutes or until the crust is golden brown and the filling is bubbly. 

A version of this article appeared in the Dec 8 issue of the Collegiate Times.