We made this on Memorial Day as a practice run for the Fourth of July. It is good for all the summer holidays or your special occasions such as Father’s Day or Birthdays.
2 1/4 cups flour
3/4 tsp salt
2/3 cup shortening or butter
8 to 10 tbsp cold water
Stir together flour and salt. Mix in butter and stir vigorously with a pastry blender or a spoon if you do not have a pastry blender. Add 1 tbsp of water at a time as you continue to stir. Divide mixture in half and form each half into a ball.
Flour a clean area on your island or on your kitchen counter. Flatten one ball at a time and roll with a rolling pin until the circle is 12 inches in diameter.
Wrap around rolling pin and transfer to a pie plate. Don’t skimp here! The best is necessary or it will stick and not bake right. We always use a Bennington Potter custom pie plate without any lead for this purpose. Make sure pastry is even with the rim of the pie dish.
Hold off on the other 12 inch circle until you prepare the pie.
1 recipe pastry for double-crust pie
6 cups thinkly sliced peeled green apples
1 tbsp lemon juice
3/4 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/8 tsp nutmeg
Preheat oven to 375. After cut up apples sprinkle with lemon juice. Stir together 3/4 cup sugar, the flour, cinnamon, and nutmeg. Add apple slices. Stir until the apples are coated with spices.
Transfer apple mixture to pie dish. Put the rolled out last piece of rolled out dough on top of the apples. Cut holes in the top and crimp the edges. Cover the edges with aluminum foil all around. Put in oven to bake for 40 minutes. Remove foil. Bake for another 20 minutes until lightly browned. Cool for one hour before serving. Ladle on whipped cream (see below) right before serving.
1 cup whipping cream
2 tbsp sugar
1/2 tsp vanilla
Beat whipping cream, sugar, and vanilla in a mixing bowl using an electric mixer on medium speed. Keep on whipping until soft peaks form and it looks like whipped cream.