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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I am a very ethnic person. Pies were not one of the things I learned growing up. My ex-mother in law taught me. I have evolved tremendously since her easy simple recipes. I am now known as the Queen of pies. I love to cook but I love to cook for those around me. Read more . I post a lot of recipes but I try to post ones I know everyone can easily do. I have 2 awesome apple pies. This is one of them. YES don’t be alarmed by the flour in the filling trust me it makes a gooey saucy filling. Just be sure your apples you are using are not pithy and are juicy and great for baking. I often add lemon juice. The crust recipe in this is amazing. It is basic, but if you don’t over work the dough it will be so flakey. I am crazy about my crusts and being flakey. My family has been known to shop for apples at 10 at night for me to make them a pie! It is usually 2 or 3 at a time and a lot of apples to peel! I hope you enjoy this as we do. I have been blessed with many teachers in life and my entire life. I have been cooking since I was a child. Cooking is my passion. Ingredients:
crust |
2 cups all-purpose flour |
1 teaspoon salt |
3/4 cup shortening (recommended:crisco) |
ice water (1 tablespoon for moistening, then add 6-8 more) |
filling, recipe follows |
serving suggestion: warm with vanilla ice-cream |
preheat oven to 375 degrees f. |
Directions:
1. In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal.
2. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened.
3. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist.
4. Take care not to over mix.
5. Divide the dough in half and roll into a ball.
6. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate.
7. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate.
8. Be careful not to stretch the pastry.
9. Trim it even with the edges of the pie plate.
10. Add the apple filling into the pastry lined pie plate.
11. Make sure they are laying flat.
12. Cut butter into small pieces and put on top of the filling.
13. Roll the remaining pastry into a 12-inch circle.
14. Place on top of the filling.
15. Trim off 1-inch beyond the edge of the pie plate.
16. Crimp the edges as desired.
17. Cut slits to allow steam to escape when baking.
18. Sprinkle a little sugar and cinnamon over the pie.
19. Cover the edges with foil to prevent over browning.
20. Bake for 25 minutes.
21. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. (sometimes I leave the foil on the entire time).
22. Check for how you like your apples done inside.
23. Serve warm with vanilla ice cream.
24. Filling:
25. 1/2 cup to 1 cup all-purpose flour
26. 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans BUT, I always use Granny Smiths)
27. 1 cup white sugar
28. 1 cup brown sugar
29. 1 teaspoon cinnamon
30. 2 tablespoons butter (I use more like 4)
31. In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated. I make the filling up first let it get saucey. I often add lemon juice. Keeps it from browning and I like my apple on the tart side. Trust me I am generous with my lemon juice.
32. Yield: 4 to 6 servings
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