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Kids in the Kitchen Apple Pie

Crust for 2-crust, 9-inch pie:
2 cups sifted flour
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold water

Sift flour and salt into bowl. Add oil; mix well with fork. Sprinkle cold water over mixture and mix well. Press mixture into smooth ball, then divide in half.

Wipe counter top with damp cloth, so waxed paper will not slip. Roll out one dough ball to circle between two sheets of waxed paper. Peel off top sheet of paper and gently invert pastry over pie plate. Peel off paper. Fit pastry into pan. Trim even with edge of pan.

Roll out remaining dough ball between two sheets of waxed paper, as directed above. Peel off top paper. Add filling to pastry-lined pan. Arrange rolled pastry over filled pie and peel off paper. Cut vents for steam to escape. Seal top crust to bottom and crimp with fork.

Apple Pie Filling:
3/4 to 1 cup sugar
2 tablespoons flour
1/2 to 1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
6 to 7 cups apples
2 tablespoon margarine

Combine sugar, flour, cinnamon, nutmeg and salt. Mix lightly through apples. Heap in pastry-lined pan. Dot with margarine. Adjust top crust. Cut vents. Bake at 425 degrees for 50 to 60 minutes until crust is browned. Makes 1 9-inch pie.

"Kids in the Kitchen," a Community College of Allegheny College Lifelong Learning class taught by Mary Lou Luzader and Terry Foremsky

Thursday, March 22, 2001

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