2 cups [500 ml] all-purpose flour
¾ teaspoon [4 ml] salt
1 cup [250 ml] vegetable shortening, room temperature
2 tablespoons [30 ml] very cold water
1 tablespoon [15 ml] distilled white vinegar
5 apples, peeled, cored and thickly sliced
¾ cup [200 ml] finely granulated sugar
2 tablespoons [30 ml] all-purpose flour
1 teaspoon [5 ml] cinnamon
Combine the flour and salt in a mixing bowl. Cut the room temperature vegetable shortening into the flour until the mixture is uniform and the texture resembles large peas. (You can also do this, and the following, in a food processor.)
Beat the egg, water and vinegar together to blend. Pour the liquid evenly over the flour mixture. Stir with a fork (or pulse in your processor) until the mixture is moistened.
Divide the dough in half and shape each half into a ball. Flatten each ball into a four-inch [10 cm] circle. Wrap and chill dough for fifteen minutes for easier rolling.
Dust your work surface and rolling pin lightly with flour. Roll dough to a uniform thickness, making a circle about one inch larger than an upside down eight inch [20 cm] pie plate.
Carefully place one dough circle into the pie plate and gently press into form of plate. Trim excess dough around the edge. Preheat the oven to 400 F [205 C].
Mix the sliced apples with the sugar, flour and cinnamon. Place the apple mixture in the pie shell. Place the second rolled pie crust on top and form to the edges of the plate crimping with your fingers as desired. Do not overwork the crust as it will toughen.
Cut slits in the top crust to allow for steam to release in the oven. Bake for approximately thirty to forty minutes until pie is fully baked, crust is golden and apples are tender.
Each month, Granite Transformations’ newsletter features a recipe from its “My Table” cookbook, a collection of delicious recipes from around the world. This month we showcase our Apple Pie recipe. A perfect dish for any holiday gathering, this Apple Pie can be used by any type of apple you choose to give it the flavor you prefer. Misplaced a past recipe from our newsletter? Check out our Pinterest page (www.pinterest.com/granitetrans). We continuously add recipes onto our Recipes board.