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~* Recipe of the Week *~

13 Sep

~ * Homemade Apple Pie * ~

It’s practically FALL!! And for people in my town that means it’s time to start visiting the local orchards and farmers’ markets for some vegetables, pumpkins and APPLES!! Here is a simple and yummy recipe for making a homemade apple pie — crust and all! There are actually different ways to make apple pies and I would like to share those recipes with you, but for today, I’d like to start with just a basic apple pie recipe that I used from my Betty Crocker’s Picture Cook Book* (copyright 1950, General Mills, Inc.). If you try it, let me know how it turns out!!

Preparation/Cook Time: 1 hour and 20 minutes                                               Oven: 425 degrees F

Pastry for 2-Crust Pie Ingredients (for a 9″ pie):

  • 2 cups sifted flour
  • 1 tsp salt
  • 2/3  cup shortening
  • 4 tbsp water

Pie Crust Prep:

  1. Mix together the flour and salt in a medium-sized bowl.
  2. Cut in shortening.
  3. Then sprinkle dough mixture with water.
  4. Gather dough together and press into a ball.
  5. Cut dough in half. Sprinkle work surface lightly with flour. Roll out dough in a “round”, 1/8″ thick shape that is 1 inch larger than the pie pan.
  6. Place rolled out dough in pie pan.
  7. Roll out the other dough the same way to make the top crust.

Apple Pie Filling Ingredients:

  • 1 cup sugar
  • 1 tsp cinnamon or nutmeg
  • 7 cups sliced apples
  • 1 tbsp butter

Apple Pie Filling Preparation:

  1. Peel apples and quarter them, taking out cores and seeds, and slicing them thin (about 1/4″ thick).
  2. In a large bowl, mix together sugar and cinnamon (or nutmeg).
  3. Add apple slices and mix lightly through.
  4. Pour apple mixture into pie pan that is lined with the pie crust.
  5. Slice the 1 tbsp of butter and scatter on top of apples.
  6. Cover with top crust.
  7. With oven at 425 degrees F, bake for 50-60 minutes until crust is nicely browned and apples are cooked through (I tested it with a fork).

Another tip, place a cookie sheet or a “sheet” of aluminum foil on the rack under the pie pan so that any juice from the pie does not drip onto the bottom of your stove and burn.

~* ENJOY!! *~

 

~*~*~*~*~*~*~*~

 

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Posted by on September 13, 2010 in Recipe of the Week

 

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