Saturday, January 23, 2010

Apple Pie

Pastry Recipe
2 1/4 C. All Purpose Flour
3/4 tsp. Salt
1/2 C. Butter-flavored shortening, well chilled
2 TB. Butter, well chilled
1/4 C. or more ice cold water

Place flour and salt in the bowl of a mixer.  Stir with mixer for 15
seconds.  Cut shortening and butter into chunks and add to flour
mixture.  Mix on low speed until the fat is the size of sugar cubes.
Continuing to mix on low speed, add enough water to form a cohesive
mass.  Divide into halves and wrap in wax paper.  Chill for at least 1/2
hour while preparing the filling.

Filling Recipe
3/4-1 C.  Baker's sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Freshly-ground nutmeg
1 1/2 TB. Flour
6-8 Pink Lady apples (about 10 cups)
2 TB. Butter

Preheat the oven to 425F.  Mix the sugar, salt, cinnamon, nutmeg, and
flour in a large bowl.  Peel, core, and slice the apples and toss them
in the sugar mixture, coating them well.

Roll out the bottom crust to line a 9" pie pan.  Fill with apple mixture
and dot with butter.  Roll out the top crust and drape it over the pie.
Crimp the edges and cut several vents in the top.  Bake 10 minutes and
reduce the heat to 350F and bake 40-60 minutes more, or until the apples
are tender when pierced with a skewer and the crust is brown.  Cool,
slice and enjoy with your loved ones.

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