Recipes For 2003

Sylvia's Apple Pie

2 cups flour
1 egg well beaten
1/4 cup sugar
1 tsp lemon juice
pinch nutmeg
1 tbsp ice water
1/3 cup cold butter
2 tsps. butter
2 tbsps cold shortening
1 tbsp milk
sugar for sprinkling

Preheat oven to 425. Butter or spray with non stick spray a glass pie dish. Measure flour, sugar and nutmeg into a large bowl. Stir to blend. Cut cold butter into 1/2" cubes and blend, along with the shortening, with a pastry blender until mixture is very coarse.

Beat egg, juice, and water together and add to flour/butter mixture. Blend together with a fork to moisten dry ingredients. Using your hand, quickly pull mixture into a ball. If mixture remains dry, add approximately 1 more tbsp ice water. Mix with hands quickly to form a ball.

Sprinkle a surface liberally with flour. Cut dough in half. Flour rolling pin and place 1/2 dough on surface and flatten gently with your hand. Begin rolling out from the center- do not roll the pin off the edges of the dough. Rotate dough and pull more flour under to prevent sticking. Reflour pin as needed. Continue rolling in this fashion until the dough is about 1/3 larger than the pie plate.

Gently fold dough over itself and place in prepared pie dish. Then gently unfold the rest of the dough, pushing the dough into the dish to make a snug fit. Dot bottom of shell with 1 tsp butter.

Roll out the other half of the dough in the same fashion.

FILLING

6 large Cortland apples
1 tsp cinnamon
3/4 cup sugar
1 /4 tsp nutmeg
2 tbsps flour
1 pinch of ground cloves
1 tsp butter

Peel, core and slice the apples. Set aside. Mix remaining ingredients (except the butter). Sprinkle 1/2 of the sugar mixture on the bottom of the pie shell. Fill with apples, piling high in the center. Sprinkle the rest of the sugar mixture ovefedges. Make 8-10 steam vents with a sharp knife in top of pie.

Using your fingertips, gently pat milk on top of shell. Dot with remaining 1 tsp butter and sprinkle with sugar. A little cinnamon and/or nutmeg can be sprinkled on top also.