PASTRY CRUST

• 1 cup unsifted all-purpose flour
• ½ teaspoon salt
• 6 tablespoons cold butter or margarine, cut into small
• pieces
• 2 to 4 tablespoons ice water

1. Position chopping blade in bowl of processor.  Add flour, salt, shortening and butter.  Pulse 3 or 4 times, for about 3 to 4 seconds each, until mixture is crumbly.
2. With processor running, drizzle in just enough water until mixture pulls away from sides of bowl and forms a loose ball.
3. Gently shape dough into ball.  Roll out on lightly floured surface to a circle 2 inches larger than the inverted pie plate.
4. Transfer pastry to pie plate. Fold under excess dough around edge of pie plate.  Form a standing crust and shape crust around edge of pie plate as desired

DUTCH APPLE PIE

• 4 to 6 large tart apples, peeled, cored and cut in quarters
• ½ cup raisins
• 1 tbsp. lemon juice
• ¾ cup sugar
• 2 tbsp. arrowroot
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 1/3 cup unsifted all-purpose flour
• ¼ cup firmly packed brown sugar
• 3 tbsp. butter or margarine
• 1/3 cup confectioners’ sugar
• 2 to 3 tsp. fresh lemon juice

Using Black & Decker Food processor, slice apples. Toss in bowl with raisins and lemon juice. Combine sugar, cinnamon and nutmeg. Add to apples and toss to coat apples well. Pile the mixture into the pastry lined pie plate.

In small workbowl of Food Processor, combine flour and brown sugar. Add butter and pulse several times until mixture resembles coarse meal. Sprinkle evenly over fruit.

Place pie on baking sheet. Bake in preheated oven at 425ºF for 15 minutes. Reduce heat to 350ºF and bake 30 minutes longer or until fruit juices are bubbling and pastry is golden.

Cool on wire rack. Before serving, blend confectioners’ sugar and enough lemon juice to make a thick consistency. Drizzle over pie.

Make 8 servings.

To bake empty, pierce generously with fork. Bake at 425º F.(218º C.) until golden, about 12 minutes.

Yield:
1 – 9-inch (23 cm.) pie crust.

Print PDF