Baking powder? Is that a misprint? It will dramatically change the
texture of the crust (and the structure of the whole pie) Might be
interesting though... Kind of like a cobbler... And there is no
thickener in the filling...

Bob


Oh Deer wrote (on rec.food.recipes):

> Yankee Apple Pie
>
> Yield: 1 9 inch pie
>
> Double Crust:
> 2 cups flour
> 2 teaspoons baking powder
> 1 1/2 teaspoon salt
> 1/4 cup cold water (more may be needed, depending on the weather)
> 2/3 cup Crisco vegetable shortening
>
> Filling:
> 6 to 8 Baldwin or other good cooking apples (depending on size)
> 1/2 to 1 cup sugar (depending on tartness of apples)
> 1/4 teaspoon nutmeg
> 1/4 teaspoon cinnamon
> 2 Tablespoons heavy cream
>
> To make crust:
> Sift flour, baking powder and salt together. Remove 1/3 cup of this
> mixture and put it in a small bowl; add 1/4 cup water. Combine remaining
> 2/3 of dry mixture with Crisco, rubbing together with hands until mixed.
> Combine both flour mixtures into a ball. Divide dough in half on floured
> board. Roll out bottom crust.
>
> Peel and thinly slice apples. Line pie plate with crust, add half of
> apples and press down to help remove air pockets. Sprinkle on mixed sugar
> and spices. Add rest of apples and press down again. Roll out other half
> of crust, wet edge of bottom crust and put on top crust. Fold top edge
> under bottom and seal well with a fork. Press to remove any remaining air.
> Prick top crust to allow steam to escape. Brush top with heavy cream. Bake
> at 400 degrees for one hour or until apples are done.
>
> Source: Yankee Magazine
>
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