BAKING PROJECT

This is my apple pie recipe, I have made apple pies many times using this recipe and my family loved it. This recipe is enough to feed 5 hungry tummies.

PASTRY FOR 2 CRUST PIE :
2 1/4 cup all purpose flour
1/2 teaspoon salt
1/4  cup shortening (for flakiness)
1/2 cup cold margerine or butter
4 to 6 tablespoon iced water

FILLING :
Apples, cut into slices (I use 4 apples, any type)
1/2 cup or less sugar,
3 tablespoon all purpose flour
2 tablespoon margerine or butter, pinch of cinnamon (if you like)

METHOD :

To make the crust, mix flour and salt. Cut in or grate the shortening and margerine into the flour. Mix until it looks like a coarse crumb.

Sprinkle the ice water a tablespoon at a time until dough is just moist to shape into a ball.
Separate dough into 2 balls, 1 larger for the base and 1 for the top crust. Wrap in sandwich plastic and let it rest in the fridge for at least 30 minutes.
After that, take out and roll to fit your pie pan.
Preheat the oven. Prepare apple filling. Mix apples with sugar, flour and pinch of cinnamon.

Spoon over the filling in the base crust. Put little dots of margerine.
Cover with top crust. Make any decorative edges or if you’re lazy, just press with fork all the way round. Don’t forget to poke some holes on the top crust to let the steam out. Brush with egg yolk for that extra shine. Bake about 50 minutes. If the top browns too quickly, cover loosely with aluminum foil. Apple pie is good on its own, with vanilla ice cream or whip cream. Enjoy.

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