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To ensure you have a ripe cantaloupe, choose one with a sweet, fruity fragrance that yields slightly when pressed at the stem end. It should be heavy for its size, have a thick, raised netting, and show no signs of bruising or decay.
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This recipe is important to our family because my grandma made it it up. She has an apple orchard and makes desserts and other things at her apple shed. When I was a little kid, I remember helping making all the treats that she sells. We usually eat this dish during apple season because that is when she opens her shed. My grandpa also is working with my grandma. I remember making the pie and coring all those apples.
[edit] Ingredients
[edit] Filling
- 4 Golden Delicious apples
- 4 Fuji apples
- 1 cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon butter
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- 2 1/2 cups flour
- 1 cup Crisco
- 5 to 7 tablespoons water
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[edit] Directions
- Core, peel, and slice the apples. Put apples in a bowl with all the other filling ingredients except butter.
- Cut Crisco into flour with pastry cutter until crumbly. Add 5 to 7 tablespoons ice water and mix the dough with hands.
- Separate the dough into two balls. Roll one half dough on floured surface with a rolling pin. Place in bottom of pie plate and fill with filling. Roll out second half of dough for the top crust. Place it over the apple mixture.
- Bake pie for one hour at 425°, then for 15 minutes at 375°.
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