Desserts: Apple Pie
Source of Recipe
unknown
List of Ingredients
6-8 apples, peeled, cored, and thinly sliced (about 6 cups)
3/4 to 1 cup sugar (depending on how tart your apples are)
1 Tbs lemon juice (optional, if your apples are sweet rather than tart)
2 Tbs flour
1 tsp cinnamon
Dash ground nutmeg
2 Tbs butter
2 pie crusts
Recipe
Mix the sugar, flour, cinnamon and nutmeg together. Sprinkle the lemon juice on the apple slices if they are sweet apples. Mix the apples and the sugar mixture together. Put one pie crust on the bottom of the pie pan. Put the apples on top and spread out. Cut the butter into a few pieces and put on top of the apples. Top with the other pie crust and cut a few vents for steam to escape. Bake at 400 for 50 minutes.
Regular Pie Crust
One Crust Two Crusts
1 1/2 cups flour
1/2 tsp salt
1/2 cup shortening
4-5 Tbs cold water 2 cups flour
1 tsp salt
2/3 cup shortening
5-7 Tbs cold water
If you have a large standing mixer (e.g. Kitchen Aid) or a food processor, you can easily mix the pie crusts in one of them.
Mix together the flour and salt. Cut in the shortening using a pastry blender or your mixer until the pieces are like small peas. Add the water one tablespoon at a time. Toss with a fork or use your mixer. Turn the dough onto a floured cutting board and divide in half if you made two crusts. Flatten with the palm of your hands into a disc. If you have time, wrap in plastic and refrigerate half an hour or so. It will make rolling the crust out a bit easier.
Make sure the board is floured and sprinkle a little flour on top of the dough as well. Use your rolling pin to roll from the center out at different angles until the dough is about 1/8" thick and as round as you can get it. (This will get better with practice!) If you really mess up the shape you can patch a piece from one side to the other but be careful rolling there as it will be more likely to stick to the rolling pin.
Fit pastry into the pie plate. An easy way of doing this is to fold the crust in half or fourths and position it, then unfold it. If you're making a single crust pie, trim the crust so that you have about 1" overhang and fold the overlap under. Pinch with your thumb and forefinger all around the pie to make a fluted edge. If you need to prebake the shell, bake at 450 for 10-12 minutes.
If you're making a two crust pie, trim the crust to about 1/2 " overlap. Fill with the filling. Lay the second crust on top, tuck the top crust under the bottom one to seal it and then pinch it together with your thumb and forefinger. Cut slits into the top crust to allow steam to escape.
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