Thrifty Apple Pie Recipe

Less frugal than buying filling and pre-made pie crust, but immeasurably better

This apple pie will help make your thrifty Thanksgiving a tasty one.

From my mom, Barb Zwolak

Flaky Pastry II

2-1/4 cup sifted flour

1 teaspoon salt

¾ cup butter-flavored shortening

5 tablespoons cold water

In bowl, mix flour and salt. With pastry blender or two knives, scissor-fashion, cut shortening until the size of peas.

Blend 1/3 cup flour-shortening mixture with water. Add to rest of flour mixture: with fork or fingers, mix until dough holds together.

Shape into flat round. Divide in half; form into two balls. Makes a 9-inch pie.

Roll to 11- to 12-inch diameter on floured surface. Fold circle in half. Lift onto ungreased pie plate with fold at center; unfold. Gently fit pastry to plate. Using knife, cut off excess hanging over the edge. Crumble 1 to 1-1/2 cups of cornflakes over bottom crust. (This keeps the crust from getting soggy).

Filling

2/3 to ¾ cups granulated sugar

1 to 2 tablespoons flour

1/8 teaspoon salt

½ teaspoon grated lemon rind (optional)

1 to 2 teaspoons lemon juice

¼ teaspoon nutmeg

½ teaspoon cinnamon

6 to 7 cups thinly sliced, pared, cored apples (2½ pounds)

1 tablespoon margarine

Combine all ingredients except apples and butter. Place half of apples in lined pie plate; sprinkle with ½ cup sugar mixture. Top with rest of apples, heaping them in center. Top with rest of sugar mixture. Dot with butter.

Lay top crust over filling. Trim crust ½ inch beyond edge of plate. Fold edge of top crust under edge of bottom crust. Flute edges.

Cover edges of pie with strips of aluminum foil. Bake 50 minutes at 425 degrees. Cool on rack.

tags: Thanksgiving, apple pie, apple pie recipe, Thanksgiving recipes