Never Fail Pie Crust (4 single or 2 double crust)
- 4 c. all purpose flour
- 1 1/2 t. salt 1 T. sugar
- 1 1/4 c. cold crisco 1
- 1/2 c. cold butter
- 1/2 c. cold water
- 1 large egg
- 1 T. vinegar (I used Apple Cider vinegar here
Regular Crust for 1 9″ double crust pie:
- 2 1/2 c. AP flour
- 1 t. salt
- 1 t. sugar
- 1 t. vinegar
- 1/2 c. cold shortening
- 1/3 c. cold butter
- 7-10 T. ice water
Filling:
- 8 c. peeled, cored and sliced apples
- 3/4 c. sugar, brown sugar or combination
- 2 T. flour
- 2 T. instant clear jel
OR
- 1/3 c. flour or cornstarch
- 1 t. cinnamon
- 1/4 t. each nutmeg and allspice
- 1/4 c. boiled cider
- 2 t. vanilla extract
- 2 T. melted butter
Optional:
- 1t. of rum extract or 1 T. of spiced rum, 1/4 t. ground ginger
Dutch Topping
- 1 c. flour
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 stick of melted butter
Brush top crust with cream, milk or water and sprinkle with coarse or sparkling sugar. Bake on a parchment lined baking sheet @ 425* for 15 minutes then reduce temperature to 375* and bake until crust is golden brown and filling is bubbling. Cool before slicing.
To bake from frozen:
- Let pie sit at room temperature for 30 minutes then bake as described above.
