Posts Tagged ‘pie’
this recipe is super simple yet makes a delicious apple pie.
ingredients:
filling:
7 – 8 apples
1/3 c. sugar
1 tsp flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
lemon juice
butter
crust:
3 c. flour
1 c. vegetable shortening
1/2 tsp salt
water
milk
the number of apples you need really depends on the size of apples and pie being made. i used jonathan apples this time, but many other varieties are great as well. opt for something locally grown and fresh. stay away from mcintosh, as they will get rather soggy when baked.
making the filling:
start by peeling and slicing the apples. squirt some lemon juice on the peeled/sliced apples as you work. this will keep them from oxidizing.
once the apples are all cut add the sugar, spices and flour. give them a good stir until they are all coated. set aside.
preheat oven to 425°F (225°C)
making the crust:
mix the flour and salt with a whisk.
add the shortening and blend with a pastry cutter until the bits are pea-sized.
sprinkle water a bit at a time and mix in with a fork until the dough is moistened, not soggy. usually about 1/4 cup total.
now split the dough in two. place it on a well floured surface and flatten by hand a bit then switch to a rolling pin. roll from the center out and rotate the dough occasionally to keep from sticking. use the pie plate to gauge how large the dough should be. be sure to add an extra inch or two to account for the depth.
roll up the dough gently then unroll into the pie pan. press it down gently. fill with apples.
place 3 or 4 small pats of butter on top of the apples.
lightly brush the top of the crust with water to help the top and bottom stick together well. cover with second half of dough after rolled out like the first. trim off extra dough with a knife. use fingers or a fork and light pressure to seal the pie.
cut some slits or small holes in the top. this lets the steam out while baking and cooling. i was feeling creative so i also made an apple from left over dough. brush the back with water and place on top.
now brush the top with milk. this will make it brown nicely.
bake for 15 – 20 minutes at 425°F (225°C) until crust is light golden. i recommend placing the pie on cookie sheet or foil in case juices make their way out.
decrease the temperature to 325 – 350°F (160 – 175°C). bake until apples are tender, approximately 45 minutes to an hour. to test stick the apples through once of the holes.
let cool for a bit. serve warm alone or a la mode.
