This recipe is another one that my family calls me to share with them. It is well, odd…but really, try it. You won’t go back to plain old apple pie. The crust turns out well every time…so worth it for just the pastry recipe. From the Crisco test kitchens. This is a super pretty pie, good for holidays!
Crisco Oil Pie crust
2 2/3 cups sifted all-purpose enriched flour
1 teaspoon salt
3/4 cup Crisco oil
1/4 cup water
Mix flour and salt in a bowl. Add Crisco oil and water. Stir with a fork until blended and dough holds together. Divide in half and form to flat circles.
Roll out half the dough between two squares of waxed paper until circle of dough touches edges of paper. Dampen work surface to prevent waxed paper from sliding as dough is rolled.
Peel off top paper. Pick up rolled dough with bottom paper and turn onto a pie plate, paper side up. Carefully peel off paper and press dough into pie plate. Trim dough even with edge of plate.
Roll remaining dough in the same way for the top crust. Add filling to pastry-lined pie plate. Peel waxed paper from top crust and place over filling. Trim about 1/2 inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust. Seal by fluting with fingers or fork. Prick or slit top crust to allow for escape of steam. Bake as directed under filling recipe.
Rosy Apple Filling
3/4 cup sugar
1/2 cup water
1/4 cup red cinnamon candies (red hots/cinnamon imperials)
5 medium cooking apples (5 cups sliced)
1 tbs. flour
1 tsp. lemon juice
1 tbs. butter or margarine
In a medium saucepan, combine sugar, water and cinnamon candies; cook until candies dissolve. Pare, core, and slice apples; add to sugar mixture; simmer until apples are red. Drain; save syrup. Blend flour into cooled syrup and add lemon juice. Spread apples in a pastry lined 9-inch pie plate. Pour syrup over apples. Dot with butter. Cover with top crust; seal, and flute edges. Cut slits for escape of steam. Bake at 400 F. about 30 minutes until desired brownness.