Desserts:

Fresh Apple Pie

Comment on this recipe

I usually use Jonathan or Pink Lady apples. You want them tart and sweet, not mushy when cooked. May serve warm with ice cream for a delicious dessert. Good at any time of the year.

Ingredients

CRUST:
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup vegetable oil
1/4 cup tap water (cool)
FILLING:
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
6 cups thinly sliced and peeled apples
2 tablespoons butter
Milk
Sugar

Instructions

For the crust, blend the flour, salt and baking powder in a bowl with a fork. Add oil and water and mix well until dough forms a soft ball. Divide dough into 2 pieces and roll out between pieces of waxed paper. Use no other flour. Makes 2 crusts. For the filling, in a bowl mix the sugar, flour, cinnamon, nutmeg and salt; fold in apples. Place in skillet with butter. Cook over medium heat until apple slices are soft but still keep their shape. Place mixture in a 9-inch pastry-lined pie plate. Cover apples with top crusts and make slits. Seal. Mix up small amount of milk and sugar and brush top of crust. Bake at 425 degrees 40-50 minutes or until crust is brown and juice begins to bubble through slits. After removing from oven, sprinkle more granulated sugar on top.

Joan Holmes Moline