I know I
already posted one recipe today, but I just made apple pie a couple weeks ago
and I wanted to post the recipe before I forgot!
Pie
Crust: Enough for 2 Large Pies
4 Cups Flour
1Tbsp. Sugar
1 ½ tsp. Salt
1 ½ Cups
Shortening
1 Large Egg
Beaten
½ Cup Water
1 Tbsp.
Vinegar (White or Apple Cider)
Directions:
1.
Sift
or blend together flour, sugar, and salt.
2.
Using
pastry cutter or 2 knives, cut in shortening until coarse crumbs form.
3.
Mix
together egg, water, and vinegar. Sprinkle over flour mixture.
4.
Mix
with hands and gather into a ball (if too dry add a little more water). Divide
into 4 equal pieces. (This pie dough can be refrigerated for up to 2 weeks, or
frozen for several months, just roll it up in plastic wrap and seal in airlock
bag. Then just let the dough come to room temperature before rolling it out.)
Apple
Filling: Enough for 2 - 10 inch Pies
2 Cups Brown
Sugar
2/3 Cup Flour
½ tsp. Nutmeg
3 tsp.
Cinnamon
¼ tsp. Salt
14 Medium
Sized Apples (I use Granny Smith, but
you could do half Golden Delicious and half Granny Smith if you like)
¼ Cup Butter
Directions:
1.
Mix
together brown sugar, flour, nutmeg, cinnamon, and salt.
2.
Peel,
core, and slice apples into thin slices (an apple peeler with a vacuum base
makes this much easier!).
3.
Combine
apples with sugar and spice mixture. Make sure it is mixed well.
4.
Roll
out pie crust and line pie pans.
5.
Pile
apple mixture into pans.
6.
Top
pies with bits of butter and cover with top crusts. Cut several slits in the top crusts.
7.
Cover
pie edges with aluminum foil to prevent burning.
8.
Bake
at 425°F for 45 minutes or until golden brown.
Serve a la
Mode with vanilla ice cream and enjoy! Great for dessert or breakfast! What am
I the only one who thinks a slice of apple pie makes a great breakfast? You
don't know what you're missing! There's nothing like a cold slice of apple pie
and a glass of cold milk when you first get up in the morning!
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