Apple Pie with The Settlement Cook Book Crust

The Settlement Cook Book

Compiled by Mrs. Simon Kander

Tested Recipes
From

The Settlement Cooking Classes,
The Milwaukee Public School Kitchens,
The School of Trades for Girls,
and Experienced Housewives.

1926

Chapter XXX

Pastry
All of the materials must be as cold as possible. The shortening should be cut very fine,if a flaky crust is desired. Never stretch the dough to fit the pie pan; roll to proper size and place on pie pan loosely. If two crusts are used, the lower one should be moistened around the edge with cold water. The upper crust should be pricked with a fork, or slashed with a knife to allow steam to escape. If fruit is very juicy insert a small "parchment" paper funnel through the upper crust to catch the over flow of juice.




Plain Pastry or Pie Dough
1 1/4 cups of flour
1/4 teaspoon of baking powder
1/4 teaspoon of salt

1/3 to 1/2 cup of shortening
1/3 to 1/2 cup of ice cold water

Sift flour, salt and baking powder together; work shortening into the flour wit a fork or rub in very lightly with tips of fingers(the less it is handled the better). Add cold water very slowly enough to hold dough together, (do not work or knead dough). Divide in halves; roll out part thin on floured board, and use for bottom crust. After pie is filled roll out other part for top.



Filling:

Six Macintosh Apples pared, cored, and sliced.
Add teaspoon of cinnamon, 1/2 cup of brown sugar or more if you like it sweet, 1/4 cup of flour, and 3 pats of butter, stir and fill pie crust.


I place a cookie sheet on shelf below the baking pie to catch any dripping juices. It is easier to clean the cookie sheet than the oven.