Nutritional Tidbit from Audrey. This recipe was published in the 1950’s in the Farm Journal. Our style of cooking has changed a lot since that time. What they thought as fast or convenient we now see as multi step and time consuming. there are a lot of different versions of this pie, but when made correctly I still think this is the best. And for those who like an apple pie with less filling, then this pizza is for you. Remember the adage an apple a day keeps the doctor away!
Preheat oven to 450 degrees.
Mix 1 1/4 Cup flour and 1 tsp salt, cut in shortening until crumbly (or shortening is the size of small peas.
Add cheese, and then sprinkle water over mixture, slowly and form mixture into a ball.
Roll dough into a 15” circle and place on baking sheet, or into a rectangle, depending on what type of pan you have and it’s shape. Turn up edge.
Combine non dairy cream, sugars, 1/3 cup flour, 1/4 tsp salt and spices.
Sprinkle half of sugar/spice mixture over crust. Cut butter into remaining half until crumbly.
Arrange overlapping apple slices in circle on crust. Sprinkle with lemon juice and then with remaining sugar/spice mixture.
Bake in very hot preheated (450 degrees) for 30 minutes or until apples are tender.
Serve warm with whipped cream or ice cream.