APPLE PIE [PASTRY] 1 ½ c. flour ¾ tsp. salt ½ c. shortening (manteca o grasa vegetal) ¼ c. cold water ________________________ 1.

Blend flour and salt in a mixing bowl. 2. Cut fat into dry ingredients (using a knife or a pastry blender). 3. Sprinkle the water evenly over the dry ingredients, then mix with a fork until all portions are evenly dampened. 4. Press mixture into 2 balls, 1 slightly larger than the other. 5. Roll out onto a floured surface (a bottle works OK if you don’t have a rolling pin). Don’t add too much flour as you roll it out, or pastry will be tough. 6. The smaller “half” is used to line the pie pan. 7. Add the apple filling (see recipe below), then cover with the larger “half” of the pastry (previously rolled out). Seal by fluting the edges (as you’ve seen me do millions of times: twisting gently between your forefinger and your thumb). 8. Prick holes in the pastry with a fork, then gently sprinkle over the top with sugar and cinnamon (about 1 Tb.). 9. Bake in hot oven (450º) for about 30 min., until golden brown. 10. Cool before eating. Goes best with vanilla ice cream. [APPLE FILLING] ¾ c. sugar 4-5 tart apples (Granny Smith or other green apples) 1-2 Tb. flour 1 Tb. butter or margarine 1 tsp. cinnamon _________________________________ 1. Blend sugar, flour & cinnamon in a bowl. 2. Add apples, previously peeled & cut lengthwise, as for pie. 3. Toss apples in the sugar mixture, then empty into the pie plate. 4. Cut up the butter, on top of the apples, then proceed as indicated above.

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