Apple Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup milk (soy milk if you are making vegan)
• 2 lbs apples, pared, cored, and sliced
• 3/4-1 cup sugar
• 1 teaspoon cinnamon

Recipe

• 1 heat oven to 425°f.
• 2 mix sugar and cinnamon.
• 3 mix sugar-cinnamon mixture gently through the apples and set aside.
• 4 for the crust, mix the flour and salt together.
• 5 add the oil, mixing with a fork or pastry blender until it looks like fine crumbs.
• 6 sprinkle the milk and gently mix inches.
• 7 gather the dough together so that it forms a ball. do not over-handle the dough as you will end up with a tough pastry.
• 8 divide pastry in half, and roll between two strips of waxed paper. (if you moisten your surface with a damp cloth, the waxed paper will not slip around.).
• 9 roll in a circle about 12 inches in diameter.
• 10 peel the top sheet of waxed paper off the pastry, gently fit the crust in a 9-inch pie pan (crust down), and gently peel off the paper. if you like, you can trim the crust leaving about 1/2 inch overhanging.
• 11 heap your apple filling into the pastry-lined pan. (if you are using frozen filling, you may want to add 1 tablespoons cornstarch just in case the filling is too juicy -- no one likes a soggy pie!).
• 12 roll top crust the same way as the bottom crust and place over the filling, trimming about 1/2 inch beyond the pan rim.
• 13 fold the crust under and flute or use whatever decorative edging you like. the easiest way is to just take the tines of a fork and seal the two crusts together, working around the pie pan and then trim the excess.
• 14 cut some slits in the top crust to let steam escape.
• 15 cover the edges of the crust with a strip of aluminum foil to prevent over-browning of the edges. set the pie on a pizza tin or a pan to collect any juices that might overflow.
• 16 bake 50 minutes, then remove the strips of aluminum foil and bake 10 more minutes.