Pies:

Paula Red Apple Pie

Comment on this recipe

I prefer Paula Red apples for pie baking. They are usually in the grocery stores a limited amount of time. I think they cook up well and have a great flavor. I have used the pastry recipe for many years and originally got if from The Dispatch's recipe section.

Ingredients

Crust:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup shortening
1 tablespoon white vinegar
6 tablespoons ice water
1/3 cup all-purpose flour
Apple filling:
3/4 cup granulated sugar
1/4 cup maple or brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
7 cups Paula Red Apples, peeled, cored and thinly sliced
2 tablespoons butter, cut up
1/4 cup whipping cream
2 tablespoons raw sugar, sprinkled on top of pie

Instructions

Crust: Blend 2 cups flour, 1/2 teaspoon salt, butter and shortening, until "mealy." Blend vinegar, ice water and 1/3 cup all-purpose flour, and pour onto flour/shortening mixture. Shape into 2 balls and chill for 1 hour. On floured surface, roll out one portion of pastry to fit a 9-inch pie plate. Mix together sugars, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt and nutmeg. Add apples; toss to coat. Place into pastry-lined pie plate. Dot with butter and pour whipping cream over apple filling. Roll out remaining pastry and place over filling. Sprinkle with raw sugar. Cover edges with foil and bake at 350 degrees for 40 minutes. Remove foil from edges and bake 25 to 30 minutes more. Cool on wire rack. Makes 8 servings.

Connie Archer
Rock Island