Washington is known for its apples, and we certainly have plenty of them at the Coop almost every week. This is the time of year for a warm comforting dessert, and what better than a hot apple pie? Great on it’s own or with some of our delicious ice cream!
Ingredients
Pie Crust
2 1/2 cups flour from Fairhaven Organic Flour Mill
1/2 tsp salt from Pacific Flake
1 cup Spectrum shortening, chilled
6 Tbsp ice water
Pie Filling
Instructions
Pie Crust: Whisk the flour and salt together in a medium size bowl. With a pastry blender or two knives, cut in the cold shortening until the mixture resembles coarse crumbs. Pour 2 to 3 tablespoons ice water over the flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Divide dough in half and wrap each half in plastic wrap, and chill for at least 30 minutes before rolling. Roll out both balls of dough, and put one crust in a pie plate, reserving the other for the top crust.
Pie Filling: Heat oven to 425 degrees. In large bowl, gently mix the filling ingredients and spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal and flute or use a fork to press the two crusts together. Cut slits or shapes in several places in the top crust. Bake for 40 to 45 minutes or until the apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.