With the temperatures dropping, I've been in the mood for some baking. This weekend, the project was apple pie. Yum!
The Recipe
Crust (this will make enough for the top and bottom crust of one pie):
2 c flour
2/3 cup crisco (I use the butter flavored crisco)
1/8 t salt
1)Mix together ingredients with a
pastry blender (or cut in with 2 forks). I often add the flour a little at a time, just to keep things more manageable.
2)Add warm water 1 T at a time, mixing well between each until you've added 4 T warm water to the dough.
3)Finish blending by hand, then pat into a ball (and separate in half if you're making a top and bottom crust) and roll the dough flat between 2 sheets of wax paper.
4)Remove one of the wax sheets and flip crust over into a pie plate and remove second sheet of wax paper, then prepare apples.
Apple Filling
1)Peel 5-6 apples (for reference, I used about 3-3.5 pounds for 2 pies). You need a tart apple, like Jonathan. I like to use Gala, because we'll eat those if we have any left over.
2)Once peeled, core and slice the apples into slices.
3)Mix together cinnamon (I don't really measure this, I just try to make sure that the mixture ends up looking a little more brown than white, if that makes sense) and 3/4 c sugar. Sprinkle over the apples and mix to coat the apples.
4)Dump apple filling in pie shell and slice one stick of butter (or margarine) into butter pats and spread all over the pie.
Finishing and baking:
Add your top crust (removing wax paper the same way you did with the bottom crust) and crimp edges to seal. Use a spoon to poke vent holes in the top and bake at 375 for about an hour.
Voila! Apple pie from scratch! :D
