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Italian Food Forever

Apple Pie

Torta di Mele ~ Apple Pie

Serves 6 to 8

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Index Card Recipe

This pie of Nonna Lina's is delicious, and has become a family favorite after Sunday lunch. Tender, cinnamon flavored apple slices are used to fill a light, pastry crust.

Pie Crust:

1 Cup Room Temperature Shortening

2 Cups All-Purpose Flour

2 Tablespoons Sugar

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1/3 Cup Ice Cold Water

Mix the flour, sugar, baking powder, and salt together. Cut in the shortening until you have pea sized pieces. Start adding a little water at a time, stopping as soon as the dough begins to come together in a ball. Try not to overwork the dough, or it will become tough. Divide into four parts and cover until the filling is prepared. Wrap two balls of dough well, and freeze for future use, unless you need to make two pies.

For Each Pie:

4 Cups Thinly Sliced Apples

1 Tablespoon Flour

3 Tablespoons Sugar

1 1/2 Teaspoons Cinnamon

Toss the apples with the flour, sugar and cinnamon. Roll out one ball of dough thinly, to fit an 8 inch pie pan. Spoon in the apple slices, and even out. Roll out another layer of dough, and place this one on top of the apples. Seal the edges, and prick the top with a fork. Bake at 325 degrees F. until the crust is golden, and a knife slices through the apples easily, about 45 minutes.

Nonna Lina � 2003

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