Two pies ready for the oven
Preheat oven to 450 degrees
Ingredients - Dough for 2-crust pie (halve recipe for one-crust pie):
- 2 c. + 4 T. flour
- 2/3 c. canola oil
- 1 t. salt
- 4 T. ice water
Directions:
Blend flour and salt; add oil and blend gently. Sprinkle ice water over flour/oil mixture; mix until blended. Divide into two pieces (one a little larger than other...larger for bottom crust). Slightly dampen counter top to keep wax paper from slipping; roll larger piece between sheets of waxed paper. Pick up dough in the two sheets of waxed paper and remove the bottom piece of waxed paper; turn dough upside down in 10” pie plate, and work dough off remaining waxed paper. Fix in pie plate and add pie filling.
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Ingredients - Pie filling:
- 6 – 7 c. of apple slices (thin!)
- 3/4 c. to 1 c. sugar, depending on sweetness of apples
- Myrna’s apple pie spice mix for one pie:
- ½ t. cinnamon, ¼ t. cloves, 1/8 t. allspice, 1/8 t. nutmeg, 1/8 t. ginger
- ¼ t. salt
- 3 even T. cornstarch
Directions:
Mix together the sugar, spices, salt and cornstarch. Sprinkle sugar mixture over sliced apples; mix thoroughly. Pour apple slices (scrape sugar from sides of bowl) onto bottom pie crust. Cut 5 large pieces of cold butter (at least 1 T. each) and place on top of apple slices.
Roll top pie crust dough between two sheets of waxed paper; using sharp knife, make two slits in center of dough circle. Remove one piece of waxed paper, turn upside down and place dough over apples; seal edges. Cover edges of dough to keep from burning. Place pie tin on round tray before placing in oven to catch drippings while baking.
Bake (at 450° for 30 minutes); reduce heat to 350° and bake an additional 45 - 60 minutes, or until golden and bubbly.