“This is one of my adopted recipes Feb 2005 and I just finished making it. This is quite different than the original recipe. The original recipe called for 2 crusts but I made a strudel type topping instead.I like my bottom crust quite thick so I used about 3/4 of the dough.With what’s left over you can roll out and spread with jam or whatever and fold over and bake. The crust was very flaky and we all enjoyed the change from ordinary apple pie.”
3/4 cupGolden Crisco Shortening
1 1/2 teaspoonsvinegar
1/3 cupbrown sugar
1/3 cupwhite sugar
1/4 teaspoonground nutmeg(optional)
1tablespoonGolden Crisco Shortening
6cups tart apples, slices or 5cupsapples, chopped in 1/2 inch pieces
4tablespoons apple juice or 4tablespoonswater
Crust: Combine flour, sugar and salt in bowl, cut in shortening using apastry blender until all flour is blended into pea size chunks.Combine water, egg and vinegar, pour into flour mixture and mix lightly with a fork until dough forms a ball.This can also be done in the food processor, I find it easier that way.Take 3/4 of dough for bottom crust and flatten into a pancake sizewrap in clear wrap and refrigerate, use the rest for tarts orsomething.While dough is chilling make filling.
Filling:Combine brown sugar, sugar, 1 teaspoon cinnamon, cornstarch and nutmeg if using and cut in 1 tablespoon of Golden Crisco until crumbs form; toss apples with crumb mixture.Roll out pastry to fit 9 inch or 9 1/2 inch pie pan and pour apple mixture into it. Sprinkle apple juice over apples.
Topping:Combine in food processor or by hand all topping ingredients and sprinkle over apples.
Bake on bottom shelf of oven at 375Â°F for 35-40 minutes, (I did mine for 40 minutes)