Becky Johnson’s American Apple Pie

For filling:

6 cups apples, peeled and sliced

¼ cup water

¾ cup sugar

1 to 4 tablespoons cinnamon

1 t. nutmeg

Place all in large saucepan over low to medium heat. Heat until apples have softened but are not mushy and things start looking saucy.

Mix 1 heaping tablespoon of corn starch with 1/8 cup water together. Add to apples, stir to combine and then remove from heat. (Good as a topping for pancakes or ice cream!)

For a 9” two-crust pie:

2 and 2/3 cups flour

1 cup vegetable shortening

1 t. salt (optional)

8 tablespoons water

Combine flour, salt, and vegetable shortening. Mix with fork until mixture resembles small peas. Using a fork, mix in 8+ tablespoons of water, until mixture is no longer crumbly. Mold into loose ball and place on floured surface. Roll out into a circle. Fold into fourths, the place in pie plate. Stab with fork for air holes. Cut off excess dough, combine with rest of dough. Repeat for top crust.

After filling bottom crust with apples, place pats of butter on top, then unfold top crust over, cutting off excess dough. Crimp, then make slits in top of crust.

Brush top of crust with milk and sprinkle cinnamon/sugar over top.

Bake at 375 degrees for 40-45 minutes, until crust is golden.

Eat!

Wyoming Ave. Farmers’ Market, LLC