- 2 cups flour
- 1 tsp salt
- 2/3 cup shortening
- 1/4 cup water
- 1 sheet of wax paper
- Place the wax paper on the counter
- Strain/sift the flour onto the wax paper, so that it is light and fluffy.
- Measure out two cups of the sifted flour into a bowl (you will have some left over that you will not need, as sifted flour is less dense than non-sifted).
- Add in the salt
- Use a pastry cutter (also known as a dough blender, pictured below) to add the shortening to the flour. You should cut it into pea-sized pieces.
- Stir in the water
- Split the dough in half (one half for the bottom crust, one for the top)
- Put flour on your rolling pin, and roll out the crusts. You should start with a nice ball of dough, and roll from the center out towards the edges.
- With a knife, carve a flower or other design into the top crust.
- To move the crust from where you rolled it into the pie pan, fold it in half carefully, and place it in the pan, where you can then unfold it.
- Using scissors, cut off the uneven edges, and you can add this extra dough to places along the edge that need it. Dab a tiny bit of water onto the dough to get the cut-off pieces to stick.
Granny’s favorite apple is the Northern Spy, with Empire as a close second. Dad’s favorite is Macintosh. Both of them agree that Red Delicious are NOT good for apple pies.
- 6-8 apples, “chunked” (cut into pieces instead of sliced)
- 1 cup of sugar
- 2 tbsp flour
- 3-4 pear halves, chopped
- 2-3 tbsp rum
- Preheat the oven to 450.
- Put the pears on the bottom crust in the pie pan
- Sprinkle rum over the pears
- In a bowl, mix together the apples, sugar, and flour.
- Pour the apple mix into the pie.
- Cover with the top piece of dough.
- Bake at 450 for 10 minutes, and then 350 for 50 minutes, or until the apples are tender.