Brooke's Apple Pie Recipe

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Brooke's Apple Pie Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Brooke's Apple Pie

 

Ingredients


CRUST

2 cup flour
1 cup crisco
1/2 cup milk
1 pinch salt

FILLING

3 large apples (tart), pared, cored and sli, ced thinly (to mak
3/4 cup sugar
2 tbsp flour
3/4 tsp cinnamon, ground
1 dash nutmeg
2 tbsp butter, cut into small chunks
1 dash salt



 

Preparation

Preheat oven to 400 degrees F. Cut Crisco into flour until
well-mixed. Stir milk and salt into flour and Crisco mixture. Stir
until well-blended. Divide into two equal balls; roll into two round
of crust and reserve.

Combine sugar, flour, spices and dash of salt in a large bowl or
ziploc bag. Add the sliced apples and mix well. Pour all of apple
mixture into pastry-filled 9" pie plate. Dot with butter chunks.
Cover with top crust and flute edge to seal in juices. Cut slits in
the top crust for steam to escape.

Sprinkle with cinnamon sugar. Bake for 50 minutes or until done.

 

 

Servings: 1

 

 

 

 


 

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