Friday, July 2, 2010

Apple Pie

Only because it's the Fourth of July weekend. Only because I really like you all. The time has come for the Apple Pie recipe. Use it wisely.

Of course it goes best with homemade vanilla ice cream.

Happy 4th! Eat, drink, be merry. Oh, and blow stuff up.

Apple Pie
  • 6 peeled and thinly sliced apples - I mix varieties, definitely two Granny Smith, two Red Delicious, the other two usually Pink Lady or Jonagold
  • 3/4 cup sugar
  • 2 tbsp flour
  • 1 tsp ground cinnamon
  • dash ground nutmeg
  • juice of one small lemon
  • 3 tbsp cold butter, divided into about 6 pieces
Combine all above ingredients except butter in a large bowl and let sit while you prepare the crust. Yes, you can buy prepared crust. But this is just better. Really.
Crust
  • 2 cups flour
  • 1 tsp salt
  • 2/3 cup shortening
  • 6-7 tbsp cold water (at higher altitude, may need a tiny bit more water)
Mix flour and salt, add shortening and water a little at a time until crust forms a ball. Divide into two pieces, knead. Roll out onto a floured surface until the round is larger than the pie pan. Fold in half, then put into pan, pressing into bottom. Trim crust so that only an inch overhangs.
Fill crust with apple pie mixture, place the butter pieces on top of the mixture, spacing evenly. Place second crust on top of pie, trimming excess again. Cut vent holes in crust, roll edges under and crimp along the pan.
Cut strips of aluminum foil to cover the edge of the crust. Bake at 425 for about 45 minutes. Remove foil for last 15 minutes.

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