Tuesday, September 15, 2009

Old-Fashioned Apple Pie

Enjoy the first full day of Autumn with Apple Pie Ala Mode!
Whether you live near an orchard or driving past your favorite farmers' market, put apples on your list this fall and if you have a free afternoon, try out this amazing pie. The crust is light and flaky will melt in your mouth. Serve warm and enjoy with your favorite ice cream.

Apple Pie

5 to 6 medium apples, peeled and thinly sliced
1 Tbls. lemon juice (optional)
¾ cup sugar
2 Tbls. flour
½ tsp. ground cinnamon
1/8 tsp. nutmeg
2 Tbls. butter or margarine

Prepare two 9-inch pie crusts using Perfect Pie Crust* recipe. Sprinkle apples with lemon juice. Mix together sugar, flour, cinnamon, and nutmeg. Put a layer of apples in pie pan with pastry crust, then put a few very thin slices of butter, then sprinkle some of the sugar mixture over top of apples. Continue to do this until pie crust is full of apples (slightly heaping). Make sure to save some of the sugar mixture (I never use all of it). Place second pie crust over top, crimp edges, and with s knife, cut a few slits in the top.

Lightly rub butter on top of the crust and sprinkle with sugar mixture. To prevent overbrowning, cover just the edge with foil. Bake at 375°F for 35 minutes, remove foil, bake for 20 minutes more until top is golden.

Perfect Pie Crust

2 ½ cups all-purpose flour
¾ tsp. salt
¾ c. shortening
6 Tbls. butter
1/3 cup cold water
½ cup all-purpose flour

Combine 2 ½ cups flour and salt and mix. Add butter and shortening and mix with a pastry blender or mixer until crumb consistency. In a small bowl, combine the ½ cup flour and 1/3 cup cold water and mix to make a smooth paste. Add this mixture to crumb mixture and blend until ingredients come together. Move dough onto a lightly floured cool surface and divide into two equal pieces.

Knead each ball to smooth out any rough or cracked edges. Wrap each piece with plastic wrap and chill for 20 to 30 minutes. On a lightly floured surface, roll out dough to 10-inch diameter. Place dough into 9-inch pie pan and crimp edges to form a nice even edge. Place uncooked pie crust in refrigerator for 30 minutes before baking. Yields two 9-inch pie crusts.
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