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International Recipe : Washington Apple Pie


Pie pastry:

  • 250g all-purpose flour
  • 1 tsp salt
  • 190g shortening
  • 5-6 tbsp cold water


  • 110g sugar
  • 30g all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 10-12 green apples, peeled and thinly sliced


  1. Preheat oven to 220 degrees C.
  2. To prepare filling, combine the sugar, flour, cinnamon and nutmeg in a large bowl. Add apples and toss. Keep aside, covered, in the refrigerator until ready to use.
  3. To prepare crust, combine flour and salt in a mixing bowl and lightly stir together with a fork. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles breadcrumbs.
  4. Sprinkle in cold water, a tbsp at a time, mixing lightly with the fork ahead after each addition until the pastry just holds together.
  5. Shape pastry into a ball. (If it is a hot day, wrap in waxed paper and refrigerate 30 minutes). Divide pastry into two, one slightly larger, and gently shape each piece into a ball.
  6. On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/3cm (1/8”)-thick circle, 5cm (2”) larger all around than the pie pan. Roll half of circle onto rolling pin; transfer pastry to pie pan and unroll, easing into bottom and side of the pan.
  7. Fill pie base with the apple filling. Dot with the margarine.
  8. For the top crust, roll smaller ball as for bottom crust; cut a few slashes or a design in the centre of the circle. Place over the filling.
  9. With scissors, trim the pastry edges, leaving a 3cm (1”) overhang around the rim of the pie pan. Pinch overhang into a decorative edge.
  10. Brush lightly with milk; sprinkle with sugar. Bake for 35 to 45 minutes, or until crust is golden brown and juice is bubbly.

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Last Modified: 11/28/11.