APPLE PIE

FOR THE SHORT CRUST PASTRY

                

          2 cups all-purpose flour

          1 teaspoon salt

          3/4 cup shortening/dalda or butter for that buttery flaky crusT

          4 tablespoons cold water

FILLING:

• 900 gms cups thinly sliced peeled baking apples..but i used normal gala red apples
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter or margarine
• 1 egg yolk
• 1 tablespoon water

DIRECTIONS:

In a  bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan.

• In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie in criss cross pattern . Place over filling; seal and trim edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly

Yummy apple pie is ready..perfect for a cold evening or any day..