Our Recipes

Preheat the oven to 375 degrees F (190 degrees C).

Sift 2 cups of all-purpose flour into a medium mixing bowl.

Using a pastry blender, cut the shortening and salt into the flour until it achieves a "cornmeal-like" texture.

One tbsp at a time, sprinkle the ice water over the mixture. Between each tbsp, mix just until the dough is moistened. Stop adding when all the dough is moist. Do not over mix.

Divide the dough in half and roll each half into a ball.

Roll out 1 ball into a circle and place into the bottom of the pie plate. Take care not to stretch the dough.

Trim the excess so that the edges are even with the pie plate.

In a second medium mixing bowl, combine the apples, the brown sugar, the white sugar and the cinnamon.

Add 1/2 to 1 cup all-purpose flour and continue mixing until the apples are well coated. (The amount of flour needed will depend upon the moisture in the apples.)

Add the apple mixture into the pastry crust - making sure that the apple slices are lying flat.

Drizzle the vegetable oil over the filling.

Roll the remaining ball of dough into a 12-inch circle. Place on top of the filling.

Trim the filling 1-inch beyond the edges of the pie plate and crimp the edges.

Cut slits to allow steam to escape during baking.

Sprinkle the top of the pie with additional cinnamon and white sugar.

Cover the edges of the crust with aluminum foil to prevent over-drying.

Bake for 25 minutes.

Remove the foil and bake an additional 25 minutes, or until golden brown.

Serve warm and enjoy.