Recipe

Country Apple Pie Recipe

Add Step-by-Step Photos	Blueeyes68ky / All my dishes 11 months ago Country apple pie. See recipe for cook time. Servings:8	Blueeyes68k
	country apple pie

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Fans

momo_55gra

bluewatera

Ingredients

10-inch Two-Crust Pie Pastry (below)

1 cup sugar

1/4 cup all-purposed flour

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash of salt

8 cups thinly sliced pared tart cooking apples (about 8 medium)

4 tablespoons whipping (heavy) cream

Directions

Heat oven to 425 degrees. Prepare pastry.

Mix sugar, flour, cinnamon, nutmeg and salt.

Stir in apples.

Turn into pastry-lined deep-dish pie plate, 9x 1 1/2 inches, or regular pie plate, 10x 1 1/2 inches.

Drizzle with 3 tablespoons of the whipping cream.

Cover with top crust that has slits cut in it; seal and flute.

Brush with remaining whipping cream.

Top with leaf or other shapes cut from pastry scraps if desired.

Bake 40 to 45 minutes or until crust is brown and juce begins to bubble through slits in crust.

8 Servings

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10-inch Two-Crust Pie Pastry

1 cup shortening or 3/4 cup plus 2 tablespoons lard

2 2/3 cups all-purpose flour

1 teaspoon salt

7 to 8 tablespoons cold water

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Cut shortening into flour and salt until particules are size of small peas.

Sprinkle in water, 1 tablespoon at a time, tossingwith fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

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Gather pastry into a ball. Divide pastry in half; shape into 2 flattened rounds on lightly floured cloth-covered surface.

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Roll pastry from center to outside edge in all directions, occasionally giving it a quarter turn.

Lift pastry occasionally to prevent it from sticking to cloth.

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Fold bottom pastry into fourths; place in pie plate with point in center.

Unfold and gently ease into plate, being careful not to stretch pastry.

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Cut slits into top pastry; fold into fourths. Unfold over filling; Overhang top 1 inch beyond edge. Fold and roll overhanging pastry under edge of bottom pastry; press to seal.

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Form a stand-up rim on edge of pie plate while pinching top and bottom edges together. This seals pastry and makes fluting easier.

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Crimp a 2- to 3-inch strip of aluminum foil over the fluted edge to prevent excessing browning. Remove aluminum foil 15 minutes before the end of the baking time.

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Comments

pieplate 11 months ago said:
I also use the fold-in-quarters method to transfer the pie dough. I taught it to my step-daughter, and she was impressed with how it let you center the dough! Interesting idea to brush the crust with cream--does that help keep it crisp?

bluewaterandsand 11 months ago said:
Love this one! Sounds delicious!

momo_55grandma 11 months ago said:
Awsome recipe love apple pie thanks high5

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