Serendipity Ranch

Kitchen Korner

From the Kitchen of Judy Montrose

Apples

6 or 7 tart apples (I like Pippin best, but usually have to compromise with Granny Smith, but you can use whatever you have/like!)

2 T all-purpose flour

3 T red cinnamon candies

Dash of salt

Lemon juice (maybe 2+T -- I usually just pour some over the top)

2 T margarine

Pare and slice apples. Combine with flour, cinnamon candies and salt. Put in unbaked pie crust. Top with lemon juice and margarine.

Use either top crust or crumb crust.

Bake at 400 F for 40 minutes if Crumb Crust or 50 minutes if 2-crust pie.

Crumb Crust

1-1/2 c flour

½ c sugar

1/3 c margarine

Mix flour and sugar and cut in margarine till crumbly. Place over apples and press down a bit so it doesn't fall off.

Top Crust

 Mix 1-1/4 c all-purpose flour and ½ t salt. Measure out ½ c shortening.

 For tenderness, cut in 2/3 of the shortening with a pastry blender or two knives until it is fine as meal. Use a light cutting stroke.

 For Flakiness, cut in remaining shortening and blend until the size of large peas. Don’t over mix.

 Sprinkle 2-1/2 T ice cold water over different parts of mixture. Mix thoroughly with fork until all particles cling together in a dough.

 Roll out between plastic wrap to fit a 9” pie pan.

 Bake shell in very hot oven (450 F) 10-15 minutes.