APPLE PIE NORSKE NOOK WITH BASIC PIE CRUST RECIPE

APPLE PIE NORSKE NOOK WITH BASIC PIE CRUST RECIPE image

Yield 8

Number Of Ingredients 13

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Ingredients

Apple Pie
1 double crust
8 fresh apples, peeled , cored and slided, 8 to 9 apples
2 cups sugar and enough to sprinkle over
1/4 cup flour
1 teaspoon ground cinnamon
dash ground nutmeg
3 tablespoons butter
Basic Pie Crus
2 cups flour
1 cup Butter Flavored Crisco
salt - enough to scatter
1/2 cup cold water

Steps:

Apple Pie Preheat the oven to 375 degrees. press the bottom crust into the pie tin, and fill with sliced apples. In as small bowl, using your fingers, mix the sugar, flour, cinnamon and nutmeg together. Sprinkle this around and around the apples on top of the pie, and dot with thin slices of butter. Cover with the slitted pie crust, and flute. Sprinkle with a little sugar, and bake 1 hour, until a knife comes out clear. Pie Crust In a bowl, using your fingers, mix the flour, shortening, and salt together until it gets to be a crumbly mixture. Add the cold water, and mix until smooth. (Don't overmix.) Place the dough on a floured table or board. Cover your hands with flour and knead the dough back and forth a few times like you would bread, then spank it. Divide: Take a ball about the size of a tennis ball, make it nice and round in your hand, set it on the floured board, then flatten it, keeping it round. There's no fancy way to roll a crust, just take a floured, wooden rolling pin and roll in every direction so the crust stays round. Keep rolling until the crust is 1 inch bigger all around the pie tin. Lay the bottom crust in the pan. If for a baked single crust, take a fork and poke holes all around the bottom and on the sides. (This will keep it from bulging or bubbling while it bakes.) Now, take your fingers and make a fluted edge around the pie rim. Press your hands around the side of the fluting to get rid of the extra pie crust. Bake at 350 degrees to 375 degrees for 10 to 15 minutes, depending on your oven. I like mine nicely browned, not white. Let it cool, then put the filling in. If you're making an unbaked single crust, lay the bottom crust in the tin (do not poke holes), flute the top, and add the filling. If yoy're making a double crust, lay the bottom crust in the tin, add the filling., then roll out the top crust and make slits. Unfold over the filling and flute. Bake according to the recipe.