I know everyone has mom's apple pie recipe in their family cookbook, but being that it is fall and apple season, I thought I would add her recipe in hopes of inspiring yummy smelling homes that remind you of home :)
Pie Crust
this makes three pastry balls- you can make an apple pie with a traditional crust and a second with a crumble crust, or use the third ball for a different pie- like a pumpkin pie!
Ingredients
1 tbsp. vinegar
1/4 cup ice cold water
2 tsp. salt
1 egg
3 cups flour
1 cup shortening
In a small bowl stir together the vinegar and egg with 3 tbsp. of the water.
In a large bowl mix flour and salt.
With pastry blender cut shortening into flour until fine like cornmeal.
Gradually stir in egg mixture with a fork, adding more water as needed, 1 tbsp. at a time until pastry forms a loose ball.
Divide into 3 separate, but equal, balls, packing tight like a snowball.
Wrap each ball in plastic wrap.
Chill for 30 mins to 1 hour.
When rolling out pastry use a pastry cloth and a rolling pin sock, lightly dusted with flour.
Filling
fills 2 pies- if only making 1 pie, cut filling ingredients in half
Ingredients
1 1/2 cup sugar
1 tsp. nutmeg
dash salt
2 tbsp. butter
1/2 cup flour
1 tsp cinnamon
12 cups thinly sliced tart apples (Granny Smith)
Preheat the oven to 425.
Stir sugar, flour, nutmeg, cinnamon, and salt together; stir into apples. Cover and set aside.
Roll 2 pastry balls into rounds for 2 9-inch pie pans.
Place pastry in the pans and fill with apple mixture.
Dot the one that will have a top crust with butter.
Roll out the last pastry ball and place on top of the pie.
Seal and flute edges; cut slits on top.
Brush with milk and sprinkle with sugar.
Fill second pie with choice filling (apples, pumpkin, etc).
Bake pies 40-50 mins, covering with foil for the last 10 mins. if needed to prevent burning.
* Crumb Topping
Ingredients
1 cup flour
1/2 cup firm butter
1/2 cup brown sugar
Blend all together with pastry blender until crumbly.
Sprinkle on top of the second pie.
yum, yum, yummy!
Pie Crust
this makes three pastry balls- you can make an apple pie with a traditional crust and a second with a crumble crust, or use the third ball for a different pie- like a pumpkin pie!
Ingredients
1 tbsp. vinegar
1/4 cup ice cold water
2 tsp. salt
1 egg
3 cups flour
1 cup shortening
In a small bowl stir together the vinegar and egg with 3 tbsp. of the water.
In a large bowl mix flour and salt.
With pastry blender cut shortening into flour until fine like cornmeal.
Gradually stir in egg mixture with a fork, adding more water as needed, 1 tbsp. at a time until pastry forms a loose ball.
Divide into 3 separate, but equal, balls, packing tight like a snowball.
Wrap each ball in plastic wrap.
Chill for 30 mins to 1 hour.
When rolling out pastry use a pastry cloth and a rolling pin sock, lightly dusted with flour.
Filling
fills 2 pies- if only making 1 pie, cut filling ingredients in half
Ingredients
1 1/2 cup sugar
1 tsp. nutmeg
dash salt
2 tbsp. butter
1/2 cup flour
1 tsp cinnamon
12 cups thinly sliced tart apples (Granny Smith)
Preheat the oven to 425.
Stir sugar, flour, nutmeg, cinnamon, and salt together; stir into apples. Cover and set aside.
Roll 2 pastry balls into rounds for 2 9-inch pie pans.
Place pastry in the pans and fill with apple mixture.
Dot the one that will have a top crust with butter.
Roll out the last pastry ball and place on top of the pie.
Seal and flute edges; cut slits on top.
Brush with milk and sprinkle with sugar.
Fill second pie with choice filling (apples, pumpkin, etc).
Bake pies 40-50 mins, covering with foil for the last 10 mins. if needed to prevent burning.
* Crumb Topping
Ingredients
1 cup flour
1/2 cup firm butter
1/2 cup brown sugar
Blend all together with pastry blender until crumbly.
Sprinkle on top of the second pie.
yum, yum, yummy!
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