UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.
Ok let me start off by saying this was not suppose to be an "ugly" pie. I am new to pie crust making, and I am learning pie crust is an art. This pie tasted great, but the crust was not the best looking pie crust out there. I hope the more pies I make, the better I will get at the presentation. I want to have beautiful pie crusts, but for now the "ugly" (but yummy) pie will have to do.
Double Crust Apple Pie
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening (I use Spectrum All Vegetable Shortening)
4 to 6 tablespoons cold water
2 cans Apple Pie Filling (I used Duncan Hines Comstock)
1 Egg (just the egg whites)
Heat oven to 425ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Roll one pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate.
Brush bottom crust with egg whites.
Bake 45 minutes. After first 15 minutes cover pie with aluminum foil (with 7 inch hole cut in center). This will keep the edges from burning.