°4 6oz. bags of dried apples

°2 cups granulated sugar

°4 cups self-rising flour

°¾ c Crisco shortening

°¼ c unsalted butter

°1 ½ – 2 c ice water

°Extra flour for mixing the dough

°2 cups Crisco shortening

°4 tablespoons of butter


For the apples:

Put the apples in a large saucepan or dutch oven and add enough water to almost cover. Stir in two cups of sugar.

Lower the heat to medium-high and bring to a boil.

Turn the heat down a bit to keep the apples simmering, breaking up the apples with a spoon as they cook. Cooking to apples are tender & juicy, stir frequently. You may need to add more water during cooking. Don’t let the apples dry out. Removing apples from heat & let cool.

For the dough:

Start with 4 heaping cups of self-rising flour and cut into ¾ cup Crisco shortening and ¼ cup butter with a fork or your fingers. Mix well until the shortening/butter is incorporated into the flour.

Add 1 ½ cups of ice water to the flour and add additional ice water as needed to mix all the dry flour. Mix with a fork until the dough is sticky.

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