Bread
2 cups Gold Medal all-purpose flour
1 tsp salt
2/3 cup plus 2 tablespoons reducing
4 to 6 tablespoons chilly water
Filling up
1/3 to 1/2 mug sugar
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 tsp salt
8 mugs very finely cut peeled tart apples (8 tool).
2. tbsps butter or margarine.
Directions.
1. In medium bowl, mix 2 cups flour and also 1 tsp salt. Cut in shortening, using bread blender or food processor (or pulling 2 table knives through active ingredients in contrary directions), up until debris are size of little greens. Sprinkle with cool water, 1 tbsp each time, throwing with fork until all flour is moistened as well as bread virtually cleanses side of bowl (1 to 2 teaspoons a lot more water can be included if required).
2. Gather bread right into a ball. Divide asunder; form into 2 flattened rounds on gently floured area. Cover in cling wrap; refrigerate about 45 mins or up until dough insists and chilly, yet pliable. This enables the reducing to come to be somewhat firm, which helps make the baked pastry a lot more flaky. If chilled longer, allow pastry relax slightly prior to rolling.
3. Heat stove to 425 ° F. With floured going pin, roll one pastry round into round 2 inches bigger than upside-down 9-inch glass pie plate. Fold bread right into fourths; place in pie plate. Unfold and also ease right into plate, pushing strongly versus base and side.
4. In huge bowl, mix sweets, 1/4 mug flour, the cinnamon, nutmeg as well as 1/8 tsp salt. Stir in apples till well combined. Spoon right into pastry-lined pie plate. Cut butter into little pieces; spray over filling. Trim overhanging advantage of bread 1/2 inch from rim of plate.
5. Roll various other round of bread into 10-inch round. Fold up into fourths and also reduce slits so vapor can leave. Unfold top pastry over filling up; trim looming edge 1 inch from rim of plate. Fold and also roll leading side under reduced side, pressing on rim to seal; groove as wanted. Cover side with 2- to 3-inch strip of foil to prevent excessive browning.
6. Bake 40 to 50 minutes or until crust is brownish and juice starts to bubble through slits in crust, getting rid of aluminum foil for remaining 15 minutes of baking. Serve cozy if desired.
2 cups Gold Medal all-purpose flour
1 tsp salt
2/3 cup plus 2 tablespoons reducing
4 to 6 tablespoons chilly water
Filling up
1/3 to 1/2 mug sugar
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 tsp salt
8 mugs very finely cut peeled tart apples (8 tool).
2. tbsps butter or margarine.
Directions.
1. In medium bowl, mix 2 cups flour and also 1 tsp salt. Cut in shortening, using bread blender or food processor (or pulling 2 table knives through active ingredients in contrary directions), up until debris are size of little greens. Sprinkle with cool water, 1 tbsp each time, throwing with fork until all flour is moistened as well as bread virtually cleanses side of bowl (1 to 2 teaspoons a lot more water can be included if required).
2. Gather bread right into a ball. Divide asunder; form into 2 flattened rounds on gently floured area. Cover in cling wrap; refrigerate about 45 mins or up until dough insists and chilly, yet pliable. This enables the reducing to come to be somewhat firm, which helps make the baked pastry a lot more flaky. If chilled longer, allow pastry relax slightly prior to rolling.
3. Heat stove to 425 ° F. With floured going pin, roll one pastry round into round 2 inches bigger than upside-down 9-inch glass pie plate. Fold bread right into fourths; place in pie plate. Unfold and also ease right into plate, pushing strongly versus base and side.
4. In huge bowl, mix sweets, 1/4 mug flour, the cinnamon, nutmeg as well as 1/8 tsp salt. Stir in apples till well combined. Spoon right into pastry-lined pie plate. Cut butter into little pieces; spray over filling. Trim overhanging advantage of bread 1/2 inch from rim of plate.
5. Roll various other round of bread into 10-inch round. Fold up into fourths and also reduce slits so vapor can leave. Unfold top pastry over filling up; trim looming edge 1 inch from rim of plate. Fold and also roll leading side under reduced side, pressing on rim to seal; groove as wanted. Cover side with 2- to 3-inch strip of foil to prevent excessive browning.
6. Bake 40 to 50 minutes or until crust is brownish and juice starts to bubble through slits in crust, getting rid of aluminum foil for remaining 15 minutes of baking. Serve cozy if desired.
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