Saturday, September 24, 2011

Apple Pie, Recipe

Crust ,brushed with water and then dusted with cinnamon and sprinkled with turbinado sugar.  Photo by author

I love making apple pies and make quite a few every year.  I use an old Betty Crocker recipe which I have made a few changes to.  A few years ago, we purchased an apple/corer/slicer machines.  They are priceless, it cuts preparation time in half.
5-7 apples, (I usually use an assortment, that almost always includes a few granny smith and some golden delicious and any old apples in the fruit basket)
3/4 cup sugar
2 T butter
1/4 cup flour
1 heaping teaspoon of cinnamon
1/2 tsp. of nutmeg
dash of salt

For the crust:
2 cups unbleached white flour
2/3 cup crisco butter flavored shortening
1 tsp. salt
5 Tbsp. water
Bake at 425 for 50 minutes

After the spices, flour, sugar and butter are added to the sliced apples, mix thoroughly in a large bowl before making the crust.  Thoroughly cut the crisco into the flour.  This takes a bit of time if your doing it with an old large fork (my method) or even with those fancy pastry blenders.  Then sprinkle in the water and mix into a ball.  Cut dough in half, and roll it out between the two sheets of saran wrap.  People tell me, my crust is great.  But I cheat by rolling out my crust between the two sheets of saran wrap.  Real bakers would laugh at my method, but its simple, frustration free and fast.  When I learned how to roll out dough, it was on corian counter tops.  Never had a problem with rolling out beautifully looking crusts.  However, once we moved to a home without those corian countertops, the only way I could make a satisfactory pie was with saran wrap.  Hope you enjoy the recipe.
Link to directions and pictures on how to easily roll out pie crusts using saran wrap

1 comment:

  1. Steve, Linda & I made 2 pies - they came out great - so delicious. Thanks Steve - what a pie maker you are! ~Terry~