Favorite Thanksgiving Recipes

Terry's Deep Dish Apple Pie

Crust:
2 1/2 cp flour
1/2 tsp Salt
3/4 cp Shortening
6-7 TBSP Water
Mix the flour and salt. Cut in shortening with a pastry blender or two knifes. Texture goal is very tiny peas or course meal. sprinkle the water over the flour a Tbsp at a time and mix lightly, using only enough water so that the dough holds together when pressed lightly in a ball. Use butter flavored shortening if you prefer, or real butter (Not Margarine)

set aside.

Preheat oven to 450

Filling:
2 TBSP lemon juice
6 Cups Peeled, cored, and sliced Apples
 Use a combination of 2 different apples,  whatever flavors you prefer.
sprinkle the lemon juice over the apples as you are slicing them so they do not brown.


1 1/4 Cups Sugar
1/8 tsp Salt
3/4 tsp nutmeg
2 tsp Cinnamon
3 to 6 TBSP Flour, depending on how juicy the apples are.

Combine Sugar, Salt, Nutmeg, Cinnamon, and flour. add to the apples and toss until evenly coated. depending on how many apples you are actually using you may want to double the seasonings. Not the flour though, just go for 6 TBSP of that at MOST.

4 TBSP butter

Spread the Apples evenly in a baking dish that barley holds them, remember, apples reduce as they bake. dot all over with Butter

2 TBSP sugar

Roll out the dough to fit the pan, it should be thicker than a normal pie dough. set it on top of the apples, and do what you want to the edges. Cut 2 or 3 vents on top for steam to escape. Sprinkle the sugar on top.

Bake for 10 min, then reduce heat to 350 and continue baking for 30 min., check for doneness by poking a fork through a vent, the apples should be cooked all the way through. add more time if necessary.