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Apple Pie For a Passerby

From the book Apple Pie by John T. Edge

Serves

Ingredients

Crust

	⅔	cup vegetable shortening, chilled
	½	Tbsp. salt
	2	cups flour
	4 to 5	Tbsp. cold water

Filling

	5	cups chopped apples, preferably McIntosh
	⅓	cup white sugar
	¼	cup brown sugar
	½	tsp. cinnamon
	¼	tsp. nutmeg
	½	Tbsp. salt
	2	Tbsp. uncooked tapioca (to thicken)

Steps

With a pastry cutter or a fork, cut the shortening and salt into the flour until the mix is pebbly. Add the water and stir with a fork until the dough becomes somewhat sticky.
Form dough into a ball, and then cut the ball in half, handling the dough as little as possible. Wrap in plastic and refrigerate, preferably for at least an hour.
Mix all the filling ingredients in a deep bowl. Stir well to combine.
Preheat the oven to 425 degrees.
Roll the dough out into two circles that are 3 inches in diameter wider than your pie shell or plate. Line the pie plate with the first dough and spoon in the filling.
Lay the second dough atop, and crimp the edges together. Pierce the top crust 6 or 8 times with a sharp knife so that steam will be released.
Bake for 50 to 60 minutes or until you see sugar bubbling out of the cuts in the crust.

This content is from the book Apple Pie by John T. Edge.

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