Good Old Fashioned Apple Pie
From midgelet 9 years agoIngredients
- pastry crust: ( Your own or the vinegar egg pastry below ) shopping list
- 3 cups flour shopping list
- 1 stick butter , cold cut up shopping list
- 4 oz solid white vegetable shortening shopping list
- 1 tsp sugar shopping list
- 1/4 tsp salt shopping list
- Ice water mix: shopping list
- 3/4 cup ice water shopping list
- 1 egg shopping list
- 2 tsp white vinegar shopping list
- Filling: shopping list
- 6-8 large pie apples shopping list
- 1/2 cup sugar shopping list
- 1 Tbs flour shopping list
- 1 tsp cinnamon shopping list
- dash salt shopping list
- juice from a small lemon shopping list
- pats of butter shopping list
- Topping: shopping list
- heavy cream shopping list
How to make it
- Make crust: ( you may have more pastry than needed for a 9 inch pie and enough for a 10 inch pie, - may use extra dough for decoration etc )
- Combine drys
- Cut in shortening and butter till coarse crumb consistency
- Add enough ice water so mixture binds together.
- Briefly knead into a ball with floured hands
- Divide dough in half ( one half slightly larger than the other)
- Wrap in plastic and chill while making filling
- Peel apples, cut into wedges
- Place in a bowl and sprinkle with fresh lemon juice
- mix in flour, sugar, salt, cinnamon
- Roll out smaller half of dough on floured surface to fit a 9 inch pie tin
- Prick bottom crust with tinges of fork
- Place in apples evenly
- Add some butter pats here and there over filling
- Roll out larger half of pastry and for top crust
- Crimp edges to seal
- Decoratively deeply slash top crust several places,( to let out steam and juices ) during baking- may use extra dough for decorating top of pie
- Brush top crust with cream
- Bake in a 425 oven 15 minutes
- Reduce heat to 375F and bake 45 min more or until apples tender ( test with toothpick) and juices start to run out
- Cool pie completely before slicing
- I like to serve and cut the pie the following day when flavors are all blended
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