Monday, January 25, 2010

My Apple Pie Recipe



I made 2 (which is why there are two bowls and tons of apples), but I posted the recipe for ONE pie (serves 8).

For the filling:

6 cups of apples (roughly one apple equals one cup)
3/4 cups of sugar
1 TBS flour
1/2 tsp cinnamon

Peel and core apples. Cut into thin slices (I just used my apple corer/slicer thingy...way easier). Add the sugar, flour and cinnamon, stir til combined. Set aside while you make the crust.

For the crust:

What you need (for double crust pie):

2 cups of flour
1/2 tsp salt
1/3 cup of butter or margarine
1/3 cup of shortening
8-9 TBS of cold water



Mix the flour and salt in a bowl.



Then add the butter and shortening, take 2 knives and cut the butter into pea size shapes using a criss cross pattern with the knives (can't think of a better way to describe it). It will look like this (you can see it better in the bowl on the right):



Then start adding water a tablespoon or two at a time. Stirring with a fork until you get the flour and butter mixture combined (don't add too much water, it'll be too gooey to use). Divide the dough into 2 sections and form a ball with each section.



On a lightly floured surface roll one of the balls out to the size of the pie plate, prick the bottom crust.





Add your fruit or filling.



Then roll out the other ball of dough. Cut the dough about a half inch away from the lip of the plate. Then tuck the top dough under the bottom dough around the edges.



Then seal by using the finger/thumb method (shown in my pic) or using a fork to smash down the edges.



And sprinkle a little bit of sugar on top of the pie.



Put some foil around the edges so that they don't burn.



Bake at 375* for 25 mins. Then remove the foil and bake for another 20-25 mins (til the top is a golden color).

Yummy Perfection



Top with ice cream if you desire

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