Dessert of the Week: Rose Apple Pie

Ingredients for Crust:

2 2/3 cups flour
1 1/2 tsp salt
3/4 cup pure vegetable oil
5 Tblspn cold water

Ingredients for Filling:

1/4 cup flour
1/2 cup sugar
6 large apples
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt
2 Tblspn butter/margarine

Directions:

Preheat oven to 425.

Combine flour and salt with a fork. Mix in oil using the fork. Mix until dry ingredients are combined and make small balls. Add the water one tablespoon at a time, and continue mixing with fork. The water will help the dough to unstick from the sides and make a ball. Divide dough into 2 even sized balls. Place one dough ball between 2 sheets of wax paper dusted with flour. Roll into large round circle. Place into round glass pie dish. Roll second dough ball out.

Combine flour, sugar, cinnamon, nutmeg, and salt in a bowl. Peel apples and slice into thin slices (1/8ths). Coat apples with dry mixture. Place apples in the pie crust. Cut your butter and place on apple mixture. Cover the apples with second rolled dough. To seal the dough, put water between the layers and pinch them together. Poke holes in crust, or cut slits to allow air to escape. Cover with tin foil with hole cut in middle, so that crust does not burn.

Bake at 425 for 40 minutes. Remove tin and bake an additional 10 minutes for crust to brown. Enjoy with the scoop of vanilla ice cream with your loved ones.