pies and pastries

Heat oven to 425 F. Prepare Double-Crust Pastry.

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Trim overhanging edge of pastry 1/2 inch from rim of plate. Cover with top pastry that has slits cut in it; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Double-Crust Pastry:
2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
2 cups Gold Medal all-purpose flour*
1 teaspoon salt
4 to 5 tablespoons cold water

Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll one round into circle 2 inches larger than upside-down glass pie plate, 9×1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.

*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.

**Spreads with at least 65% vegetable oil can be substituted.

Makes 8 servings

This recipe displayed with permission from General Mills, Inc.