RECIPE INDEX
Apple Pie
No one needs to bake a pie these days--you can buy one pretty much anywhere. But, people still make their own pies from fresh fruit because no mass-produced pie can equal a home-made one! Simple as pie, but if you're a newb to pie crust, it may seem daunting. Fear not! Enjoy the process and don't focus on the outcome too much. However your finished pie looks, it can't help but taste heavenly . . . and with a little practice, you too can master the art of crust.
 

Filling

4-5 lbs apples

¼ - 1/3 cup Demerara sugar

1 tbls cinnamon

1 tsp nutmeg

1/4 tsp ginger

1 dash cloves

1 tbls lemon juice

2 tbls flour

Apple Pie with decorative crust

Pie Crust

Two 8” Double Crusts

4 cups flour (2 white & 2 whole wheat)

1 tsp salt

1 1/3 cups shortening or lard (9 oz.)

½ cup ice water

1 egg white, beaten

1 tbls granulated sugar

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Prepare the pastry crust ahead of time so that it can be well chilled when you’re ready to roll it out.

Mix the flour and salt in a deep mixing bowl.  Cube the shortening or lard into small pieces and coat with flour mixture.  Cut in the shortening with a pastry blender until the mixture resembles small peas.  Add ice water and stir just to combine.  Form dough into four balls and wrap tightly in plastic wrap.  Chill until required.

Unbaked Pie
Wash and cut apples into quarters.  Pare away the skin and remove core, then slice thinly.  Sprinkle with lemon juice and toss in a lidded bowl.  Add sugar, flour, and spices and toss again.
Roll out pastry into 12” circles.  Begin with bottom crust, rolling from the center and keeping edges even by rolling from different directions at the edge; roll  carefully around the rolling pin and fit into buttered and lightly floured pie plate; trim around plate with kitchen shears.  Mound apples into crust, then top with another crust, trimming an inch wider than bottom.  Tuck the upper edge under the lower crust edge, flatten slightly, and flute with thumb and fingers or a fork.
 
Marble Rolling Pin Cut steam vents with a sharp knife in a symmetrical pattern on the top crust.  Use small cookie cutters or petit fors cutters to make decorations from the dough trimmings.  Brush the top lightly with beaten egg white, then place the decorative shapes symmetrically around the crust.  Sprinkle the crust generously with granulated sugar.
 

Bake in a 375° F oven for 10 minutes, then reduce to 325° F for 25-35 minutes, until crust is a rich golden brown and the apples are cooked.  (If using a metal pie plate, 425° F and 375° F will do.)  Test for doneness by slipping a sharp knife into a steam vent; if apples are soft they should be cooked, and will continue to cook as pie cools on a wire rack.

Allow pie to cool until it is still slightly warm, then cut and serve with non-fat vanilla yoghurt (like Silhouette) or a scoop of vanilla ice cream.

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