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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