Rita Parker's Apple Pie

Pie Crust

• For an 8 or 9 inch single pie shell.
• 1¼ cups unbleached all-purpose flour, plus extra for dusting dough
• ½ teaspoon table salt
• 1 tablespoon granulated sugar
• 4 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
• 3 tablespoons vegetable shortening, chilled
• 5 tablespoons ice water

Directions

1. Mix flour, salt, and sugar in food processor fitted with steel blade.
2. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour.
3. Cut butter into flour with five 1-second pulses.
4. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses.
5. Turn mixture into medium bowl.
6. Sprinkle 5 tablespoons ice water over mixture.
7. With blade of rubber spatula, use folding motion to mix.
8. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together.
9. Shape into ball with hands, then flatten into 4-inch-wide disk.
10. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes before rolling.

Apple Pie

• 8 medium apples (about 4–6 cups)
• ½ cup sugar
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons flour
• 2 tablespoons butter

Directions

1. Preheat the oven to 375o Fahrenheit.
2. Combine ingredients in bowl.
3. Fill pie crust with mixture.
4. Bake 50 minutes putting crust ring on with 15 minutes left.