German Apple Pie

by: Sue

This apple pie is the pie of my dreams. It’s important to choose the freshest apples available with a firm texture and the sweet tart flavor that resembles pineapple. Unfortunately the best apples for this run about $3 a pound, but it’s worth it! If you’re going to the trouble to make it, do it with the best possible ingredients.

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla
1 to 3 tablespoons ice water

FILLING:
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups thinly sliced peeled tart applies (1/4″) approximately 6 apples
1 cup heavy cream

Whipped cream optional to top.

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9 inch pie plate. Transfer pastry to pie plate, trim to 1/2 inch beyond edge of pie plate. Pinch or flute edges to make a pretty edge.

For filling, combine the sugar, flour and the cinnamon. Sprinkle 3 tablespoons of this mix into the crust. Layer with half the apples, then sprinkle with half the remaining sugar mixture. Repeat layers. Pour cream over all.

Bake at 450 for ten minutes. Reduce heat to 350 and bake for 50-60 more minutes until apples are tender. Cool and store in the refrigerator. Top with whipped cream if desired. Delicious!

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