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Crust:
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
Filling:
8 cups thinly sliced, peeled, tart baking apples (about 7 apples)
1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
Topping:
1 cup all-purpose flour
1/2 cup sugar
1/2 cup butter
Instructions
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
Filling:
8 cups thinly sliced, peeled, tart baking apples (about 7 apples)
1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons butter or margarine
Topping:
1 cup all-purpose flour
1/2 cup sugar
1/2 cup butter
Preheat the oven to 425 degrees. Combine the flour, sugar, salt, oil, and milk. Press into an 8-inch deep-dish pie pan.
For the filling, toss the apples in the sugar and flour. Place in the piecrust, and dot with the butter.
For the topping, combine the flour and sugar. Cut in the butter until the mixture resembles coarse meal. Spread evenly over the apples. Cover the pie lightly with foil, and bake for 25 to 35 minutes. Remove the foil, and continue baking for 15 minutes longer.
This recipe first appeared in American Profile magazine.
For the filling, toss the apples in the sugar and flour. Place in the piecrust, and dot with the butter.
For the topping, combine the flour and sugar. Cut in the butter until the mixture resembles coarse meal. Spread evenly over the apples. Cover the pie lightly with foil, and bake for 25 to 35 minutes. Remove the foil, and continue baking for 15 minutes longer.
