---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Illinois Apple Pie
  Categories: Pies, Desserts
       Yield: 6 servings
  
 	    1 x  -------------c--------------	     2 c  Level cups all-purpose
      flour
     1/4 ts Salt                                1 c  Evel cup crisco shortening
     1/2 c  Ice water                         1/4 c  Milk
 	1/4 c  Sugar, white			   1 x	----------apple
    f-----------
       6 c  Tart apples,peeled & sliced       1/2 c  Sugar
     1/2 c  Brown sugar                         1 ts Cinnamon
       2 tb Lemon juice                       1/4 ts Salt
     1/4 ts Nutmeg                              1 tb Butter
  
   Preheat oven to 450 degrees.For crust,combine flour and salt in mixing
   bowl.Cut in shortening with pastry blender or 2 knifes until mixture is
   uniform.Add water;toss lightly with a fork until dough forms a ball.Divide
   dough into 2 parts. On lightly floured surface,roll bottom crust into
   circle 1/8″ thick and about 1 1/2″ larger than inverted 9″ pie
   plate.Gently, ease dough into pie plate,being careful not to stretch
   dough.Trim edge even with pie plate. For apple filling:Combine all
   ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie
   shell. Use remaining half of dough to roll top crust,as instructed for
   bottom crust.Lift onto filled pie.Trim 1/2″ beyond edge of pie plate.Fold
   top edge under bottom crust;flute as desired.Cut slits or design in top
   crust to allow steam to escape.Brush top crust with milk;sprinkle with
   white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350
   degrees;bake an additional 25 to 30 minutes or until crust in golden
   brown.Cool and serve .
  
 -----

Plain Text Version of This Recipe for Printing or Saving