Jackie Ang-Po

CLASSIC APPLE PIE

CLASSIC APPLE PIE
by Jackie Ang-Po

Crust
4 cups    All purpose flour
1 cup Margarine
1/4    cup water

Filling
6 pc    Apples, large
1 pc    lemon
1 cup    white sugar
1 tsp    cinnamon
1/4    cup    cornstarch
1/4    cup    Magnolia Gold Butter

Eggwash
1 large    egg, beaten
1 Tbsp    white sugar

Procedure:
1    Cut chilled margarine into the flour until it resembles coarsemeal. Add the water until it can be gathered into a ball. Divide into two. Cover with cling wrap and refrigerate for 1 hour.
2    Roll out one dough and place on an apple pie plate. Make sure to leave 3/4 inch hanging. Prick with a fork. Chill again.
3    Peel, core and slice the apples. Add the lemon juice, white sugar, cinnamon and starch.Fill the prepared crust with the filling.
4    Roll out the second piece of dough and cut into strips. Make a design. Seal the edges of top crust and bottom crust. Chill again for 30 minutes.
5    Brush with eggwash and sprinkle with sugar.
6    Bake at 400°F for 20 minutes then reduce to 350°F for an additional 30 minutes. Until the filling is bubbly.

 

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