Apple Pie


• 1 apple – peeled

• 40mL sugar

• 15mL flour

• 1.25mL cinnamon

• Pinch nutmeg

• Pinch salt

• 5mL lemon juice

• 10mL margarine, cubed


1. Peel and slice apples, toss in lemon juice

2. Mix in remaining ingredients (except margarine) in a small bowl

3. Put apples in a baggie, top with dry ingredients

4. Top with cubed margarine

5. Freeze until next day

Double Crust Pastry

• 310mL all-purpose flour

• 1.25mL salt

• 125mL shortening, chilled

• 45mL ice water


1. Whisk the flour/salt together in a medium sized bowl. With a pastry blender, cut in the

cold shortening until mixture resembles coarse crumbs. Drizzle 2-3 tbsp ice water over

flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until

dough comes together.

2. Gently gather dough particles together in a flat disk (about 5 inches diameter). Wrap in

plastic wrap, chill for at least 30 minutes before rolling.

3. Roll out dough and put in a pie plate. Fill with desired filling and bake.







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