Wednesday, November 26, 2008


Sift 2 cups flour with a teaspoon of salt.
Cut in 3/4 cup CRISCO shortening, using two table knives. Or a fork, till all the flour is coated, not powdery.
Sprinkle with about ¼ c cold water, a little at a time, till the dough is damp, but not gooey wet. Divide into 2 balls, one larger than the other. Chill. Also put the dough in the refrigerator to chill.

Coat the clean kitchen counter with flour and make a little mound of flour. Pat and squeeze the smaller dough ball like you’re warming up. Flatten it on the flour mound, till it’s pancake sized. Roll it out, from the middle to the edges, with a rolling pin, use plenty o flour on the pin, and under the dough. Lift the dough by rolling it up on the pin, and then set it on your pie pan. I think I may have to make you a video. Trim large, w scissors. Fill with apples, cinnamon, sugar, flecks of butter. Roll out the top crust, lay in on top, press the edges together in an artful flute. Poke some holes in the dough and bake at 350 for an hour. Mmm, hot apple pie. Happy thanksgiving!

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