Recipes

PASTRY FOR 9-INCH TWO-CRUST PIE:

Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to hold together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.) Shape dough into 2 balls. Flatten ball; smooth edges. Roll ball lightly on floured surface from center to edge into circle 1 1/2 inches larger than inverted 9-inch pie pan. Roll out remaining pastry, set aside.

Line 9-inch pie pan with 13-inch circle of foil; do not trim excess foil. Spread margarine over foil in bottom and up sides of pan. Place pecan halves rounded-sides-down in bottom of prepared pan. Sprinkle brown sugar over pecans.

Heat oven to 450. Prepare desired pastry for two-crust pie. Gently ease pastry into prepared pan over pecan-brown sugar mixture. In large bowl, combine apples, sugar, flour, salt and lemon juice; mix lightly. Spoon into pastry-lined pan; dot with margarine. Top with remaining pastry; fold edge of top pastry under bottom pastry. Seal edges together securely; cut slits in several places. Fold excess foil loosely over edge of pastry to prevent excessive browning. Bake at 450F for 10 minutes. Reduce oven temperature to 375F; continue baking for 30 to 40 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to guard against spillage.) Cool pie upright in pan for 5 minutes; invert onto serving plate. Cool at least 1 hour before serving; serve warm. 8 servings.

If you enjoy apple pie a la mode, this is incredible with cinnamon ice cream!