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- The Best Apple Pie Dessert from the mountain's orchard.
- 12 medium tart apples
- 1 cup (225 ml) sugar
- 3 tbsp (45 ml) all-purpose flour
- 1/2 tsp (2 ml) ground cinnamon
- 1/4 tsp (1 ml) ground nutmeg
- 1/4 tsp (1 ml) salt
- 3 tbsp (45 ml) butter
- 1 cup (225 ml) all-purpose flour
- 1/8 tsp (1 ml) salt
- 1/3 cup (80 ml) shortening
- cold milk
- light cream
- Peel, core, an thinly slice the apples (11 cups (2600 ml) of them) and place in a large bowl.
- Mix together 1 cup (225 ml) sugar, 3 tbsp (45 ml) flour, cinnamon, nutmeg, and 1/4 tsp (1 ml) salt, then sprinkle this over the apples in the bowl and toss gently.
- Turn into a 9x13 inch cake pan, (see note below for pan recommendation).
- Dot the apples in the pan with butter.
- Stir 1 cup (225 ml) of flour with 1/8 tsp (1 ml) salt and cut in the shortening until it is crumbly.
- Gradually add 2 tsp (10 ml) to 3 tsp (15 ml) milk and toss with a fork to just dampen; form a ball.
- On a lightly floured surface roll to a size that is 1 inch larger than the surface measurement of the baking pan.
- Place this over the baking dish, flute the edges. Brush with milk, slit the top for steam to escape and sprinkle with sugar.
- Bake at 400 degrees (200 C.) for 40-45 minutes.
- Serve warm with cold light cream. (Or, if you like, whipped cream or ice cream).
- If you have a deeper baking pan, like a small glass pyrex roasting pan, I would truly suggest you use it. Everyone has a 9x13 cake pan, and that will work, but this really is a recipe made for a deeper dish with a smaller surface area.
Often times, I make twice the dough recipe and make sugared designs for the top of this pie. It is a favorite of ours!
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