So tonight is the big night. My aunt and uncle and their two kids are showing up for supper. I’m staying calm and collected haha…
Last night I made an Apple Pie that we will be having for dessert. I have never made anything with shortening before so we will see how it turns out.
1 recipe pastry for double-crust pie
6 cups thinly sliced, peeled cooking apples
1 tbsp lemon juice
3/4 cup sugar
2 tbsp corn starch
1/2 tsp cinnamon
1/8 tsp nutmeg
Prepare and roll out the Pastry for double crust pie. Line a 9 inch pie plate with half the pastry.
If desired sprinkle the apples with lemon juice. In a large bowl stir together the 1/4 cup sugar, the flour, cinnamon and nutmeg. Add apple slices and, if desired some cranberries. Gently toss until coated.
Transfer apple mixture to the pastry-lined pie plate. Trim the bottom pastry to edge of pie plate. Cut slits in remaining pastry; place filling and seal. Crimp edge as desired.
If desired brush pastry with milk. Bake in a 375F oven for an hour until the fruit is tender and the filling is bubbly. Cool on a wire wrack.
It looks absolutely amazing, and it smells so good. I cut out a couple leaves for the top for decorations. I can’t wait to dig in. Even Dan helped me peel and cut the apples up for it, thanks sweetie!