How to make an all American Apple Pie

This recipe will show you how to make an all American apple pie from the crust to the filling.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Pie crust Ingredients
• 3 Cups flour
• 1 Tablespoon cofectoners' sugar
• 1 Teaspoon salt
• 1 1/4 cup of shortening or lard
• Milk
• 1 Egg beaten
• Pie Ingredience
• 6 Cups thinly sliced tart apples
• 2/3 Cup of sugar
• 2 Tablespoons of flour
• 1 Teaspoon ground cinnamon
• 1/4 Teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 Tablespoons butter or margerine

1. PIE CRUST
   Sift flour, sugar and salt in a large bowl. Mix in lard or shortening until crumbly using an electric mixer, set aside.
   Add enough milk with egg to make a 1/2 cup; blend. Add the milk egg mixture slowly to the flour mixture. Mix together with fork or spoon until dough forms. Make the dough into a ball. Makes enough crust for 1 (2 crust) pie. 8 or 9 "
   Divide crust almost in half. Roll the larger portion out on a floured surface to approximately a 13 inch circle. Place the rolled dough into a pie pan, press out air bubbles. Trim the edge of the dough to about a 1/2 inch past the pie pan. Set the remaining dough aside.
2. PIE FILLING
   Mix apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice together in a large bowl. Add half of the apple mix to the already lined pie pan. Add a dab of butter, then add the rest of the mixture. Roll out the rest of the dough to an 11 to 12 inch circle. Cut slits. Place the crust over the filling and trim the edge leaving an inch beyond the pie pan. Fold the top crust under the bottom crust and pinch together making a pretty edge all the way around the pie.
3. Bake at 400 degrees for about 50 minutes, or until apples are soft. Cool and serve. Make about 6-8 servings.

Tips & Warnings

• To make a lattice top for the pie:
• Cut the dough into 1/2 inch strips and place the strips over the top of the pie. Then place more strips in the opposite direction to form squares. Finish the pie by taking the bottom crust and rolling over the the end of the strips, pinch the dough to form a pretty edge.