Pastry
1-1/2 cups flour
1 tsp baking powder
pinch of salt
1/2 cup shortening, chilled
1/2 cup butter, chilled
4 tbsp ice water
Combine flour, baking powder and salt together in a large bowl. Cut the shortening and butter into the dry mixture using a pastry cutter. The resulting mixture should have fat lumps no larger than peas. Add ice water 1 tbsp at a time (to a maximum of 4 tbsp), mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible as overworking it will make it tough. Shape the dough into two discs, wrap in plastic wrap and refrigerate for at least 30 minutes.
Generously flour surface, unwrap one of the discs, flatten slightly with hands and dust lightly with flour before rolling out with a rolling pin. Roll the dough about 2 – 4 inches wider than the pie pan. Gently wrap the dough around the rolling pin and place it in the pie plate.
* Roll out the second disc in a similar fashion and place as a top crust once the pie has been filled. If the dough cracks a little during the process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges.
Tuck the edges of the top crust under the lower crust and press together lightly. Create a fluted edge with your fingers or the handle of a knife. Cut 3 vents in top with knife.
Bake in 350 ̊ oven on baking sheet for approximately 1 hour. Sprinkle pie with sugar when it comes out of the oven and cool on a rack.
Apple Filling
1/2 cup sugar
1/4 cup flour
3/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
6 cups tart apples, peeled and thinly sliced
2 tbsp butter
In a large bowl, mix sugar, flour, cinnamon, nutmeg and salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over apples. Continue with directions above *.
Peach Filling
2/3 cup sugar
1/3 cup flour
1/4 tsp cinnamon
6 cups peaches, peeled and sliced
1 tsp lemon juice
2 tbsp butter
In a large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over peaches. Continue with directions above *.
Rhubarb Filling
2/3 cup flour
2 cups sugar
6 cups rhubarb, cut into 1/2-inch pieces
2 tbsp butter
In a large bowl, mix sugar and flour. Stir in rhubarb. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over rhubarb. Continue with directions above *.
