Apple Pie

Recipe makes one double crust for 22cm pie pan.

CRUST 1:

2 1/4 cups white flour
1 tsp. salt
3/4 cup butter
1/3 cup ice water
Mix the flour, salt and butter together.
Add the chilled water one tablespoon at a time. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough.

CRUST 2 [low fat, http://answers.yahoo.com/question/index?qid=20101130042214AAmBy0K]

2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls.

One dough is ready, divide in near half.
Generously dust a clean, dry surface with flour
Roll out each dough part to 1/4cm thick
Press one rolled out sheet into the pie pan base so that the sides are covered and about 1cm is left extra.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. Cut 3 to 5 slits in the top.

FILLING
1 cup sugar
1 table spoon flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoon Lemon juice
7 medium sized apples sliced (3 cups)
2 tablespoons butter

Heat oven to 230 °C/450 °F.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with lemon juice and then butter.
Cover with top crust and seal the edges. Cut slits in the top.
Bake 15 minutes at 230 °C.
Reduce heat to 180 °C and continue to bake for another 30 to 40 minutes until crust is brown and juice begins to bubble through slits in crust.

Source: Siddika Kabir's cookbook "Ranna Khaddo Pushti"