Several years ago I moved to Southwest Idaho where I found myself in a huge world of apples, green, red, yellow, pink. I had no knowledge of what to do with them. There are beautiful apple trees all over up here with lots of different kinds. I met a wonderful neighbor who shared her knowledge of apple pie making. She invited me over to see how she made her delicious apple pies. Her apple pie was the best I ever had and easy as, well you know, apple pie. Thank you very much to my neighbor for her recipe.
One thing I found recently, that I will not live without, is an apple peeler/slicer. It makes pie-making almost effortless. Except for the crust. Linda made this part, the part that I had always hated, the easiest and actually foolproof. Start with a preheated oven at 400 degrees.
For a two-crust pie
2 c. flour
1 c lard/Crisco
½ c very cold water
Dash of salt
4 or 6 apples depending on size
1 c sugar
2 Tb. cinnamon
2 Tb. butter cut up
2 Tb. milk
1 Tb. cinnamon
To start, mix flour, salt, and Crisco together with a fork or pastry cutter. As a result, it should become the consistency of cornmeal. Then add “very” cold water mixing until you can make a ball. This is where you turn it out on the floured board and split it in half. Take half and set it aside, roll out the other half large enough and thin enough to fit in the pie pan. Make sure it fits snugly and lays over to the edge of the pan. You can fold the rolled-out crust in half to make it easier to move into the pie pan. Cut your edges to fit the pan. (I always save the edges and make crisp’s with them with cinnamon & sugar)
Now for the apple filling. I use 4 or 5 apples depending on their size. They can be any you choose. Sometimes I mix several kinds together.
Peel, core, and slice, and put in a bowl with a couple of Tbs. of lemon juice to keep from browning. Now add the cup of sugar and enough cinnamon to taste, probably about 2 Tbs. Mix and put the apple mixture in the crust you just prepared. Take the 2 Tbs. of butter and break into smaller pieces and place on the mixture. Now you’re going to roll out the other crust for the top of the pie. Get it to the size and thickness you desire, fold in half for easier lifting, and place it on the apples. Trim the edges even with the bottom crust. Roll the crust edges under and pinch the sides with your fingers.
You will put about 6 or 8 slices or fork holes in the top to let the steam escape. You can use about 2 Tbs. of milk and brush the top with it, sprinkle sugar and cinnamon mixture over the top. This will give you a nice sweet and crunchy crust. Now you are ready to place in the oven. Bake at 400 degrees for 20 minutes. Turn down to 350 for another 40 minutes. As a result, you will now place either your aluminum foil around the edges or if you have a crust saver, put it on now.
Watch to see that it is cooking evenly or you might have to turn it. Let it cool for ten or fifteen minutes and enjoy it with your favorite topping! Happy Eating everyone.
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