- Cake Crust:
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup vegetable shortening, 70 degrees
- 1 egg
- two tablespoons cold water
- 1 tablespoon white-colored vinegar
- Apple Filling:
- 5 Northern Spy apples
- 3/4 cup fine sugar
- two tablespoons all-purpose flour
- 1 teaspoon cinnamon
Combine the flour and salt in mixing bowl. Cut 70 degrees shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to combine. Pour all the liquid evenly over flour mixture. Stir along with fork until all the mixture is moistened. Divide dough in two and shape each right into a ball. Flatten each right into a 4-inch circle. Wrap and chill dough for fifteen minutes for simpler moving.
Dust moving pin and work surface gently with flour. Roll dough to some uniform thickness. Roll to some circle about 1-inch bigger than upside lower 8-inch cake plate. Carefully place one dough circle into cake plate and lightly press into type of plate. Trim excess dough round the edge with the rear of a knife.
Preheat oven to 400 levels F.
Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in cake covering. Place second cake crust on the top and form towards the edges from the cake plate. Cut slits within the top crust to match steam to produce in oven. Bake for roughly thirty to forty minutes, until cake is fully baked and apples are tender.
Recipe thanks to Carol Chudleigh