My wife Dottie has made apple pie for many many years. Every time its great, not just good but great. I hear so many people I know who say they can't make a good pie. I believe the reason is that they don't follow the recipe or try to make shortcuts. Both will destroy the pie. I play a part in that she is not crazy about having to cut the apples so this important part has become my job. Another important part is picking the right apples to use for the pie. In the beginning of her apple pie experience she used MadIntosh but now Dottie prefers 2 lbs of Gala and 2 lbs of Granny Smith. MacIntosh is still a great apple to use and all Gala is also great to use. For me all Granny Smith is usually too crunchy. Delicious apples are good for apple sauce but are too soft for apple pie (though mixing a few in with the others will make the pie a little softer to the taste). ENJOY
INDGREDIENTS:
4lbs of apples, again Dottie uses
Gala and Granny Smith most of the time
the apples are peeled, cut in half and then
cut into wedges ( I always leave a couple of
seeds and a little peel to make sure everyone
truly knows its homemade
2 cups of all purpose flour, never self rising
1 1/2 tsp salt
2/3 cup of crisco
1 egg for a wash
1/4 cup ice cold water ( add a little water at
a time to get a soft but not sticky dough)
use a 9 inch pie dish and a good rolling pin
APPLE PREPARATION TO GO INTO PIE
INGREDIENTS;
4 lbs of apple wedges
1/4 cup of flour
1 cup of sugar
1 tsp of ground cinnamon
1/2 tsp salt
4 tab of butter
DIRECTIONS FOR APPLES TO GO INTO PIE
1. mix all the dry ingredients with the apple wedges
2. when pie crust is made, pour all the apples into the
pie crust and put the butter in small amounts around
the top of the apples and then put the top crust on and
flute the edges.
3. mix the egg with 1 tab of water and brush the top
completely or instead of an egg wash you could
sprinkle sugar on top (your choice)
3. bake in a preheated 425 degree oven with a piece of
aluminum foil around the edges; bake for 45 minutes
and uncover for 15 additional minutes to brown the
top
DIRECTIONS FOR PIE CRUST DOUGH:
1. mix the flour and salt together in a lg bowl
2. mix in the Crisco a little at a time with a fork
(never a spoon) until the dough is crumbly
3. add the ice cold water a little at a time
but don't daudle (the less you work the dough
the flakier the crust will be
4. using a floured rolling pin, roll on a large floured cutting
board (if you don't have one buy one-great cooks
use the old fashion one without handles)
5. roll the dough thin but try not to tear it; when it is
thin enough carefully lift about half over the rolling pin
6 the rolling pin to help you put it on the 9 inch pie plate
7. carefully push down the dough to fit the pie plate
(if you tear the dough, repair it)
8. mix the apples as shown below and put into the
bottom crust then add three dollops of butter on
three areas of the apples
9. roll out the top crust, lift on to the rolling pin and then put
on to the top of the pie and remove extra dough and then
flute the edges and either wash the top with an egg wash
which I prefer or sprinkle sugar on top which Dottie prefers
10 bake in a pre heated 425 degree oven for 45 minutes with
aluminum foil around the edges and bake an additional 15
minutes to brown the top
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