Charlie's Deep Dish Apple Pie

Instructions

Spoon sifted flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using a pastry blender (or 2 knives) until all flour is blended in to pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with a fork until dough will form a ball.

Divide dough in half. Press between hands to form two 5 to 6 inch pancakes. Flour each half of dough lightly. Roll into circle between sheets of waxed paper on a dampened counter top. Peel off the top sheet for the bottom crust. Transfer bottom crust to pie plate, remove the other sheet of waxed paper, and press the pastry to fit. Trim edge even with the pie plate.

Preheat oven to 400°F. Peel, core and slice apples. Place them in a one gallon ziploc bag. Combine sugar, flour, cinnamon, nutmeg and a dash of salt in a large bowl; mix well. Add a little of the spice mixture at a time to the bag of apples, shaking after each addition of spice mixture. Pour the apple mixture into the prepaired 10-inch deep apple pie plate. Dot the top of the apple mixture with the cubes of unsalted butter.

Remove the top sheet of waxed paper from the top crust. Place top crust on top of the filled pie. Remove the other sheet of waxed paper. Trim to 1/2-inch beyond edge of the pie plate. Fold top edge under bottom crust. Flute the edhes and cut slits in the top crust to allow steam to escape. Sprinkle with cinnamon sugar. Bake for 50-60 minutes or until done.

Author's Comments

Tried other recipes and all were too sweet. So I came up with this one. Everone who has had it likes it.

Pastry recipe is from the crisco web site -- www.crisco.com.

Similar Recipes

apple pie, desserts