SSanguine
September 14th, 2005, 10:29 PM
Time for Apple Pie
That's my apple pie ..... So go bake your own ..... Here is a quick and yummy recipe to please everyone.
http://i10.photobucket.com/albums/a113/SSanguine/applepie1.jpg
HOT WATER PIE CRUST
My grandmother shared this very quick recipe that makes an awesome pie crust that will keep for up to 1 week.
Yields: 2-pie crust
Ingredients:
1/2 cup or Shortening or Lard (I use lard and it works great)
1/4 cup of Boiling Water
1 1/4 cup of Sifted flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
Pour water over shortening or lard and beat until mixture is cold and creamy. Sift dry ingredients together add into mixture and stir until a smooth ball is formed. Cover dough and chill until firm. Roll out and bake as a regular pie crust.
Apple Pie
Ingredients:
6 medium sized apples
1/2 to 2/3 cup of white or brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt
1 to 1 1/2 tbsps. corn strach
1 1/2 butter
Peel, core and slice apples thin. Sift sugar, spice, salt over apples and stir gently until well coated. Place apples in layers in pie shell, dotting each layer with bits of butter. IF apples lack flavor add 1 tbspn. of lemon juice and 1/2 tsp. of grated lemon rind: if dry add 2 tbsps. of water or cream. Cover with top crust bake in a 425 degree oven for 30-40 minutes until done.
A few tips of mine:
I find that apples are hard to peel if you don't have a gadget that peels and cores the apples. I first cut the top and the bottom of the apple off to create a flat surface so the apple will stay still on the cutting board while I am peeling them then I cut the apple into four sections, cut the core out and start slicing.
Creating a beautiful and crunchy top crust isn't so hard to do. Lattice work doesn't take a super long time to do, just cut your dough strips out and weave the strips in and out of each other. When you do this a few times it goes very quickly. I then take some extra dough and place it on the edges to thicken them up and even out the appearance. A very cool trick to give a nice glaze on your pie crust is to brush egg white all over it and cover the pie with foil until the last 15 minutes of cooking. If your pie crust starts burning or browning a bit too much before the pie is actually done always put foil it to stop the crust from browning any further.
What to do with a little bit of leftover pie dough?
This is a fun activity that you can do with the kids after you finished with the dough from your pies. Roll out the dough and cut into strips, spread a little bit of buter onto the strips and pour a mixture of cinnamon and sugar onto them. Roll strips up into miniature cinnamon rolls and cook in a seperate tray while your pie is in the oven. Keep an eye on the cinnamon rolls so they don't burn and when done you can give everyone a tasty little snack.
Bake well, Live well
:p
That's my apple pie ..... So go bake your own ..... Here is a quick and yummy recipe to please everyone.
http://i10.photobucket.com/albums/a113/SSanguine/applepie1.jpg
HOT WATER PIE CRUST
My grandmother shared this very quick recipe that makes an awesome pie crust that will keep for up to 1 week.
Yields: 2-pie crust
Ingredients:
1/2 cup or Shortening or Lard (I use lard and it works great)
1/4 cup of Boiling Water
1 1/4 cup of Sifted flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
Pour water over shortening or lard and beat until mixture is cold and creamy. Sift dry ingredients together add into mixture and stir until a smooth ball is formed. Cover dough and chill until firm. Roll out and bake as a regular pie crust.
Apple Pie
Ingredients:
6 medium sized apples
1/2 to 2/3 cup of white or brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt
1 to 1 1/2 tbsps. corn strach
1 1/2 butter
Peel, core and slice apples thin. Sift sugar, spice, salt over apples and stir gently until well coated. Place apples in layers in pie shell, dotting each layer with bits of butter. IF apples lack flavor add 1 tbspn. of lemon juice and 1/2 tsp. of grated lemon rind: if dry add 2 tbsps. of water or cream. Cover with top crust bake in a 425 degree oven for 30-40 minutes until done.
A few tips of mine:
I find that apples are hard to peel if you don't have a gadget that peels and cores the apples. I first cut the top and the bottom of the apple off to create a flat surface so the apple will stay still on the cutting board while I am peeling them then I cut the apple into four sections, cut the core out and start slicing.
Creating a beautiful and crunchy top crust isn't so hard to do. Lattice work doesn't take a super long time to do, just cut your dough strips out and weave the strips in and out of each other. When you do this a few times it goes very quickly. I then take some extra dough and place it on the edges to thicken them up and even out the appearance. A very cool trick to give a nice glaze on your pie crust is to brush egg white all over it and cover the pie with foil until the last 15 minutes of cooking. If your pie crust starts burning or browning a bit too much before the pie is actually done always put foil it to stop the crust from browning any further.
What to do with a little bit of leftover pie dough?
This is a fun activity that you can do with the kids after you finished with the dough from your pies. Roll out the dough and cut into strips, spread a little bit of buter onto the strips and pour a mixture of cinnamon and sugar onto them. Roll strips up into miniature cinnamon rolls and cook in a seperate tray while your pie is in the oven. Keep an eye on the cinnamon rolls so they don't burn and when done you can give everyone a tasty little snack.
Bake well, Live well
:p