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1/2 to 3/4 C sugar |
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3 T all-purpose flour |
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1/2 tsp. ground cinnamon |
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1/8 tsp. ground allspice |
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6 C thinly sliced, peeled cooking apples (about 2 1/4 lbs.) |
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Pastry for single-crust Pie (below) |
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In a mixing bowl combine sugar, flour, cinnamon, and allspice. Add apples; toss to coat fruit. Transfer to a 1 1/2 quart casserole. |
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Prepare Pastry for Single-Crust Pie. Cut slits in pastry. Place pastry atop apples. Seal and flute to rim of casserole. Cover edges of pie with foil. Place on a baking sheet. Bake in a 375° oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or till crust is golden and filling is bubbly. Serve warm or cool. |
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| Pastry for Single-Crust Pie |
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1 1/4 C all-purpose flour |
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1/4 tsp. salt |
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1/3 C shortening or lard |
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3 to 4 T cold water |
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In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. |
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Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. |
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On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle 1 inch larger than top of casserole. |
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