Old-fashioned apple pie generously filled with cinnamon-flavored apple slices. Delectable!
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2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter, cut into chunks
1/2 cup shortening
1/4 cup cold water
1 large Land O Lakes® Egg, beaten
1/2 teaspoon apple cider vinegar or white vinegar
6 cups (4 pounds) tart cooking apples, peeled, cored, sliced 1/4-inch
1 cup sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
3 tablespoons Land O Lakes® Butter, cut into pieces
2 tablespoons sugar
Combine 2 cups flour and salt in bowl; cut in 1/2 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
Combine cold water, egg and vinegar in bowl. Add egg mixture to flour mixture; mix with fork just until flour is moistened. Divide dough in half; shape each half into a ball; flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate at least 1 hour.
Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside.
Heat oven to 350°F.
Combine apples, 1 cup sugar, 3 tablespoons flour, and cinnamon in large bowl; toss to coat. Spoon apple mixture into prepared crust. Dot apple mixture with 3 tablespoons butter.
Roll out second ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in top crust. Sprinkle top of crust evenly with 2 tablespoons sugar.
Cover edge of crust with 2-inch strip of aluminum foil. Bake 45 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool 20-30 minutes before cutting.
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