Mom’s Spicy Apple Pie

Submitted by Kim Ohlweiler

Ingredients:

Pie Crust
Ingredients:
2 cups flour
1 teaspoon salt
2/3 cup + 1 Tablespoon shortening
Ice Cold Water

Directions:
Mix the flour and salt.  Cut in the shortening using a pastry blender or two table knives until pieces are about pea size.  Add several tablespoons of water and mix until dough holds together and forms a ball. Add more water as needed.  Do not over-handle the dough as it will get tough.  Divide the dough into two equal parts.  Form each part into a ball and flatten.  Roll out on a floured surface with a rolling pin until dough is at least 1 inch larger than the pie pan.  Lift the dough frequently and re-flour the surface as needed so the dough doesn’t stick.  To transfer dough to pie pan, fold it in half and lay it over half of the pan then unfold.  Trim the edge of the bottom crust even with the rim of the pie pan.  Roll out the other dough.

 
Filling
Ingredients:
6 -7 Cups Tart Apples (Jonathan or Granny Smith), Peeled, Cored, and Sliced (About 6 Large Apples or 8 Medium)
1 Cup Sugar
4 Tablespoons Flour
1 Generous Teaspoon Cinnamon
¾ Teaspoon Ground Ginger
½ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cloves
Dash of Salt
½-¾ Stick of Butter, Sliced Into Pats

Directions:

Preheat oven to 400 degrees.  Use a 9 or 10 inch pie pan.

Combine sugar, flour and spices.  Sprinkle bottom crust with some of the sugar mixture.  Add a layer of apples and sprinkle with more sugar mixture.  Add another layer of apples and remainder of sugar mixture.  Dot pie with generous amount of butter.  Place top crust over all, crimp edges, and slit top.  Bake 45-50 minutes.