Whitney’s Famous Apple Pie

Whitney’s prize-winning apple pie is a must-have for a Peterson family Thanksgiving!

Single Crust

1½ C flour
½ tsp salt
½ C shortening
4-5 Tbsp cold water

OR Double Crust (if you want a top crust)

2 C flour
1 tsp salt
⅔ C shortening
5-7 Tbsp cold water

Apple Mixture

6-8 tart apples (thinly sliced)
2 Tbsp. flour
2 Tbsp. butter
¾-1 c. sugar
½-1 tsp. cinnamon
Preheat oven to 400°F.

Sift flour and salt, then cut shortening into the mix. Sprinkle water and continue to cut. Only add enough water necessary for the dough to just clump. Form into ball (or two, if you made a double crust). Wrap in plastic wrap, and chill in refrigerator for 30 minutes.

Stir all of the apple ingredients together in a bowl before pulling out chilled dough. Roll out the bottom crust dough on a floured board to approximately the size of your pie pan, then gently place it in the pan. Roll out the other ball of crust dough and from it, cut out long equal strips. Pour the apple mixture into the pie pan and then begin to place the strips of dough over this mixture, weaving the strips.

Once you have covered the pie with the strips, crimp the edge of the pie with your fingers or a fork. Place the pie pan in the oven and bake for 50 min. Half-way through, cover the edge with foil or a pie edge ring to prevent burning.

Yields: 6-8 servings

Time to make: 1½ hr

Source: Whitney Peterson

Notes: Adding a little cinnamon into the crust dough gives it a little extra zing. Best served with creamy vanilla ice cream!