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Apple
Pie
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Recipes vary tremendously and so do the results due to the moisture
in the apples. The flour will thicken the filling somewhat. (a lot
of homemade pies are too juicy.) Also the amount of cinnamon and
sugar can be varied to taste.
2 lbs. tart apples (I use Granny Smith)
1 1/2 cups sugar more or less
Pinch of salt
1 - 2 teaspoons cinnamon
1 teaspoons ground nutmeg
2 - 6 tablespoons flour (depends on how “wet” the apples
are)
1/2 teaspoon grated lemon peel
1 tablespoons lemon juice
1 - 2 tablespoons butter
Peel, core and slice apples, into bowl of water to which some (1/4
cup, approximately) lemon juice or vinegar has been added to keep
apples from turning brown while preparing crust. Or use store bought
crust.
Crust:
Cuisinart pie crust:
3 cups flour
1/4 teaspoon salt
15 tablespoons cold butter cubed - or 7 tablespoons cold butter
and 7 - 8 tablespoons vegetable shortening (Crisco)
4 - 8 tablespoons ice water
Whiz in food processor until dough just forms ball, then stop and
remove from cuisinart pat flat, chill for a half hour or more and
roll out on floured board. Use half for bottom crust and half for
top crust. (Roll between sheets of Saran Wrap to avoid sticking.)
A little lightly beaten egg and pastry brush helps glue the crust
edges together - flute by hand.
Filling:
Combine apples with the other ingredients. Pour into crust. It should
be high in the center, as the pie cooks the center will slump down.
Dot with the butter.
Bake at 375 degrees for 30 - 40 minutes or until done. Let the pie
rest for at least a half hour or the filling will run right out
of the crust as you cut it.
-Kate and various recipes
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