Apple Pie

Karen Sokol, from the kitchen of Bernice Berntsen Pierson.

Grandma Kate taught my mother how to make pie. I have taught Hayley the same way my Mother taught me. A Berntsen slice of pie is 1/6 of a pie. A small piece is 1/8 of a pie. A large piece is 1/4 of a pie.

Apple Filling:

2 cans (15 oz each) pie apple slices or 6c. (2 lbs.) fresh apples, peeled and sliced

1½ c. sugar

1/2 tsp. cinnamon

1 T. margarine

1/3 c. cornstarch dissolved in 1/4 c. juice

Pie Crust:

1 rounding c. or 1 1/3 c. flour

1/2 tsp. salt

2/3 c. shortening

1/4 c. water

1 egg to glaze top crust

To prepare filling:

Drain pie apple slices, reserving juice. If you have enough, take out 1/4 c. juice from reserved juice to be used to thicken with cornstarch later. You can use any other apple juice if you don't have enough from the can. In a medium saucepan on medium heat, combine juice from apples with sugar. Bring to a boil. Add cinnamon, margarine, and cornstarch dissolved in 1/4 c. juice SLOWLY so you don't get lumps. Bring mixture to a boil, stirring often until thick. Add apples, gently stir and fold in fruit. Bring mixture to a boil again and cook until thickened. Turn heat to low and keep warm while crust is prepared.

Note: If using fresh apples, cook until soft but not mushy, about 10 minutes covered with water. Reserve juice and follow recipe above.

To prepare pie crust:

Combine flour and salt in a medium bowl. Add shortening and blend with fingers or pastry blender until flour mixture resembles small breadcrumbs. Add water slowly; mix gently with fingers to form a ball. Roll half of dough into well-floured surface, a little larger than a 9-inch pie plate. Fold in half and slip into pie plate. Fill pastry lined 9-inch pie plate with HOT filling. Top immediately with top crust. Flute edges. Whip whole egg in a bowl. Using fingertips, lightly spread beaten egg on top. Cover completely and evenly. Bake at 450 degrees for 14 to 15 minutes. Makes 1 9" pie.

Note: Single pie crusts bake at 425 degrees for about 7 minutes. Glass pie plates are preferred.