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From Linda (USA)
Serves 6-8
Ingredients:
Crust:
• 1/3 cup plus 1 tbsp. shortening
• 1 cup flour
• 1/4 tsp. salt
• 4-5 tbsp. cold water
Filling:
• 1/2 cup flour
• 1 tsp. cinnamon
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 stick of butter
• 2 tbsp. tapioca
• 6 Granny Smith apples
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here for some common metric conversions
Directions:
Crust: Cut shortening
into flour and salt, using pastry blender or crisscrossing two knives, until dough
forms coarse crumbs. Sprinkle with cold water, one tablespoon at a time, until
all flour is moistened and pliable. Gather pastry into a ball. On a lightly floured
surface, shape and roll with a rolling pin into flattened round. Place dough into
pie pan and prick several holes into the bottom and sides of the dough and fill.
Filling: Preheat oven to
400° F. Mix sugar, flour, cinnamon, brown sugar, butter and tapioca. Peel
and core apples. Cut apples into small wedges and divide in half. Place half of
the apples in the pie pan and add one half of the sugar/flour mixture. Layer the
second half of apples and sugar/flour mixture on top. Cook for 15 minutes at 400°
F then cook at 325° F for 35 minutes, cool and serve.
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