---------- Recipe via Meal-Master (tm) v8.05
  
       Title: American Apple Pie
  Categories: Pies, La_times
       Yield: 8 To 10
  
            WALDINE VAN GEFFEN VGHC42A
            CRUST
       3 c  Flour
       1 ts Salt
       1 c  Chilled shortening, lard,
            -margarine or unsalted
            -butter; cut into bits
     1/3 c  Milk
       1    Egg
       2 tb Unsalted butter; melt
            FILLING
   2 1/2 lb Sweet-tart, firm apples;
            -peel, core, quarter, slice
            -to equal 8 cups
       1 tb Sugar
       2 tb Flour
       1 ts Vanilla
     1/2 c  Half and half
  
   Sift together flour and salt in bowl of mixer fitted with paddle
   attachment. Add shortening and beat on low speed until mixture is
   consistency of fine cornmeal. Whisk together milk and egg in small bowl and
   pour into flour mixture. Increase speed to medium and beat until dough
   forms ball and pulls away from sides of bowl. Divide dough into 3 equal
   portions. Flatten into disks and wrap separately in plastic wrap.
   Refrigerate 2 portions at least 20 minutes or up to 1 day. Cover and
   refrigerate third portion for another purpose 2 days or freeze up to 1
   month. On heavily floured surface, roll out 1 portion of dough into 1/8″
   thick round about 2″ larger in diameter than 9- or 10″ pie plate. Drape
   dough over rolling pin and carefully transfer to pie plate. Press in
   gently. Trim dough so hangs about 1/2″ over edge. Fold overhang under and
   
   press against rim. Brush bottom and sides of crust with melted butter. Set
   aside. FILLING- Toss together apples, sugar and flour in large bowl. Add
   vanilla and half and half. Mix well. Spoon filling into prepared crust.
   Roll out second dough portion into round of about same size and thickness.
   Using sharp knife, cut into strips 1/2- to 3/4″ wide for lattice top. Pick
   up 2 longest strips at center of round and cross over center of filled pie
   crust. Place half of strips about 3/4″ apart across pie. Fold back every
   other strip from center and place cross strip close to center of pie.
   Unfold folded strips. Repeat in this manner, working from center of pie to
   rim, until half of pie is covered in woven pattern. Repeat on other half of
   pie. Trim ends of strips even with edge of bottom crust. Lift ends of
   strips and brush edges of bottom crust with water. Press strips gently but
   firmly against rim. Flute edges. Bake at 425~ 10 minutes. Reduce
   temperature to 350~ and bake until crust is golden and apples are tender
   when pierced with thin knife blade, 30 to 40 minutes. Let cool completely
   on rack. Invert aluminum pie plate over top and secure in place with rubber
   bands or string, or cover with foil. Pack in picnic basket. 536 cal; 32 gr
   fat; 54% fat. HEIDI HAUGHY CUSICK
  
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