Courtney's Apple Pie

My friend, Courtney, taught me how to make this last year before we moved to Arizona, and it is one of the best apple pie's I've had! Included is the Pie Crust and Crumble Mixture for the top! ENJOY!


APPLE PIE

4-6 apples (peeled, cored & sliced)
1 cup sugar
1 T. flour
1 T. tapioca (dry)
1 tsp. cinnamon
1/8 tsp. salt

STEAM APPLES
(Sprinkle with lemon juice & steam for 5 minutes or 2-3 minutes in microwave steamer)
Reserve ¼- ½ cup of water out of steamer

Combine: sugar, tapioca, flour, cinnamon, & salt in a small blow. Mix well.
Cover crust bottom with this mixture – layer the apples and cover each level with the mixture.

Add ¼ cup cooking (steaming) liquid
Cover the apples with the remaining mixture & add 2 T. more cooking liquid over top.
Sprinkle with lemon juice

Cover with CRUMBLE MIXTURE

Bake on lower shelf of oven at 375- 400 degrees. Cook for 30-40 minutes – watch the pie and don’t overcook.

Your pie is done with it bubbles and the crust & crumble mixture are golden brown.


PIE CRUST
1/3 cup butter (salted)
1/3 cup margarine
1/3 cup shortening (Crisco)
1 T. sugar
½ tsp. baking powder
1 tsp. salt
1 T. dry milk
½ cup cold water (may need 1 T. more) – or you can use ½ cup cold milk
3 cups flour

In a mixer: cream butter, margarine & shortening
In a bowl: mix together sugar, baking powder, salt & dry milk
Add dry mixture to “butter” & mix briefly
Add ½ flour – beat until blended; add the rest of flour
Pour water in & beat only until water is incorporated.

Makes 2 pie shells (you can store extra dough in freezer – wrap in plastic wrap & put in a Ziploc. Will keep for 3-4 months)

CRUMBLE CRUST
(for 1 pie)

¾ cup flour
1/3 cup butter
½ cup sugar

Work it in with your hands – until you have a “crumbly” mixture. Taste to add more sugar