Tuesday, November 24, 2009

Recipe: Old Fashioned Apple Pie

Preparing the apples...I have found this Apple and Potato Peeler to be an invaluable aid.  It not only peels the apples but also slices and cores them at the same time.  This model is available on  amazon.com.
It is also available at Target and Bed Bath and Beyond.  I wouldn't want to do without it!
Baking in the oven..
And the finished product. 
(printable recipe)
In a food processor, pulse:
2 cups flour
pinch salt
3 tbsps. sugar
3/4 cup lard (Crisco)
Pulse until crumbly
1 egg, beaten
1 tsp. vinegar
Enough ice water to make 1 cup

Add egg liquid to flour mix a little at a time while pulsing.   Use all but a couple of tablespoons of the liquid.   Remove dough from processor when dough forms a ball.
Divide into two flattened ball shapes and wrap in plastic wrap.   Chill for at least 20 minutes before rolling out one half the dough while leaving the other half in the refrigerator until needed.
1/2 cup sugar
1/2 cup brown sugar
4 tbsps. flour
1 tsp. cinnamon
1 tsp. nutmeg
dash of salt
8-10 cups thinly sliced, pared tart cooking apples
2 tbsps. butter

Combine sugars, flour, salt, cinnamon and nutmeg in a small bowl.   Mix well.
Add to apples in a large bowl, tossing lightly to combine.
Roll out one half of a two pastry crust into an 11" circle and fit into a 9" pie plate. (Rolling out between floured plastic wrap works well.   Peel off top sheet of plastic, use bottom sheet to help fit dough into pie plate before removing it at well.)
Turn apples into the pastry-lined pie plate, mounding high in the center; dot with butter broken into small pieces.
Roll out remaining pastry into an 11" circle.   Place on top of apples.   Crimp edges after folding edge of top crust under bottom crust.   Make several slits near the center for stream vents.  
Brush the top of the pie with some of the remaining egg liquid from dough.  
If desired, roll out any remaining dough from trimming and use cookie cutters to cut out decorative shapes for the top of the pie.   Brush these with egg liquid as well.  

Bake pie at 425' for 45-50 mins. or until apples are tender and crust is golden-brown.   Be sure to line the bottom of the oven with foil for any bubbling over of pie juices.

Cool partially on a wire rack and serve warm.  

I am linking to most of these BLOG PARTIES

1 comment:

margaret in the middle said...

And it was delicious as always! Yum.

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