Friday, 19 October 2012

Apple Pie

The month of October is proving to be a busy and hectic month, so sometimes I just need a break from the chaos.

This is one of those times....

I decided to share my Grandmother's recipe for apple pie because it really is a classic. I made this for Thanksgiving dinner and it was a hit. There whole thing was devoured with not even a crumb for leftovers. I like to think that the sign of a good meal is having no leftovers remaining (or maybe that's just the sign of not enough food....hmm....)

This was the first time I had actually MADE a pie, so I was a little nervous, especially for how the crust would turn out. It was a bit of a process, but I'm happy to say that it turned out better than I could have ever expected.

Well, my few minutes of break time are sadly over, time to get back to the grind..

Enjoy the weekend everyone, and happy Friday!!

Older Posts: Baba Ghanoush

Apple Pie
Bake Time: 40 mins         Yields: 8-10 slices

THE PIE CRUST (recipe yields enough dough for 2-3 pies)
5 1/2 cups flour
2 tsp salt
1lb vegetable shortening
1 tbsp vinegar
1 egg, lightly beaten
1/4 cup sugar

Apples, sliced (enough to fill pie shell, about 5-6 medium sized apples)
2/3 cup sugar
~ 1 tsp cinnamon

1) Preheat oven to 425 F. In a large bowl, combine flour and salt. Using a pastry cutter, or two knives, cut in shortening until mixture is crumbly.
2) In a measuring cup, combine vinegar and egg. Add enough water to reach 1 cup of liquid. Gradually combine liquid into the dry mixture, mixing only until just combined. DO NOT OVER-KNEAD.
3) Divide dough into 6 portions. On a lightly floured surface, roll out the portion you will use for the bottom of your pie. (**NOTE: if you're only going to make one pie, save two of the six portions. The other portions can be frozen for up to 3 months). If the dough is sticking too much, chill for about an hour.
4) Roll dough around the pin and then place the dough over the pan and roll it out to lay across the bottom. Lightly press the edges into the corners of the pan, and cut away he excess dough around the edges. Lightly dust the bottom of your pan with flour, and sprinkle 1/4 cup of sugar along the bottom
5) Arrange your fruit in the bottom of your pie shell, being sure to form a ridge of apple slices along the outer edge of the crust. Fill the shell well, but don't pile the fruit too high. Sprinkle your remaining 2/3 cup of sugar over the fruit, as well as the cinnamon.
6) Wet the edges of the bottom crust lightly, this will help seal it to the top crust. Roll out our top crust and lay it along the top in the same manner as the bottom crust.
7) Press the edges of the crust together, make slits in the top of the pie.
8) Bake for 10 minutes, then lower the oven temp to 375 F and bake for 20-30 minutes. Use a fork to see if the fruit is tender.

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