For this recipe you will need:
1 Mixing Bowl
Rolling pin
Knife
Measuring spoons
Measuring Cups
Fork to mix the Dough
Cutting Board
9 inch Pie Pan (smaller is ok, but not bigger)
Preheat Oven to 425
First Step: Mixing the Pie Crust Ingredients
(I used a Betty Crocker Oil Pastry Recipe)
Mix in a large bowl:
1 3/4 cups all-purpose flour
I teaspoon salt
1/2 Cup Oil
STIR until pieces are the size of small peas. Then add water a tablespoon at a time
(up to 3-4 tablespoons). Mixing until flour is moistened and dough almost
cleans the side of the bowl.
Gather dough together and press into a ball.Divide the dough into two pieces. Now between two pieces of wax paper roll out one ball of dough.
Roll pastry 2 inches larger than inverted pie pan. Peel off top paper. Place pastry paper side up in pan. Peel off remaining paper. Ease pastry loosely into pan.
Note I didn’t bring a pie pan to Germany with me.....so I made mine in a cake pan and it seems to have turned out great!
Filling for 9 inch Pie
3/4 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Dash of Salt
6 cups thinly slided peeled apples (6 apples)
2 tablespoon butter
Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples.
Dump into pastry lined pie pan, dot with butter.
Cover with top pie crust AND cut slits in it.
Cover edges with foil strips to prevent over browning.
Bake first 25 minutes with foil strips and then remove.
Serve warm with Vanilla Ice Cream!!
