Tuesday, August 28, 2012

Apple Pie

After a month and a half of being gone, we are back!
 And what a way to comeback...Apple Pie! 
Oh yeah!
Nothing screams reunions, county fairs,
 and cookouts like apple pie. 
(It even screams fall is coming if you listen closely enough.)
Flakey pie crust, tangy apples, 
cinnamon, sugar, nutmeg...oh my!
Top it with a BIG scoop of ice cream
or whipped cream 
or Debbie's favorite...a slice of cheese.
Yes, we said cheese.

 Here we go.
Some crusts call for butter.
Some for shortening.
We like to combine the two.
It works.
Cut in your butter and shortening
 into your flour mixture 
until it is crumbley.
 Like this.
 Add your water one tablespoon at a time 
until it can be formed into a ball.
Divide the ball in half.
Roll one half out on a floured surface.
Put it into a pie plate.
The old wooden rolling pin was a gift to Debbie's mom, Beverly, from her (Beverly's) grandfather on her wedding day. He said, "Use it to keep your new husband in line."
 He was just joking...we hope! 
Peel your apples,
slice your apples,
and sweeten your apples.
Mix well to make sure they are all coated.
Pour the apples into the bottom pie crust.
Roll out the remaining crust 
and place it on top of the apples.
Trim and crimp the edges.
Don't judge!
Our crimping skills leave much to be desired...
but it tasted so good we can over look that!
Cover the edges with foil so they won't get too brown.
Remove the foil towards the end baking.
 Apple Pie

2 cups flour
3/4 cup white Crisco
1/4 cup butter
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp nutmeg
1 tsp. sugar
5 to 7 Tablespoons cold water

Pie Filling
5 to 6 apples, (we prefer Granny Smith),
peeled, cored, and sliced about 1/4" thick
1/2 cup sugar
1/4 cup brown sugar
1/4 cup flour
1 tsp. cinnamon
1/4 cup nutmeg

To make the crust:
Combine the flour, salt, cinnamon, and the nutmeg.
Mix in the Crisco and butter.
Work it in with a fork until crumbly.
Add the water just until the dough holds together in a ball.
Pat it out into a disc.
Divide in half.
Roll one half out on a floured surface for the bottom crust.
Save the other to roll out for the top crust.
Put it into a pie plate.

To make the filling:
 Preheat the oven to 400 degrees.
In a bowl combine all of the filling ingredients with the apple slices.
Toss well to coat.
Put the apple mixture in the pie crust.
Top with the remaining rolled pie crust.
Trim and crimp the edges.
Cut a few slits in the top pie crust.
Cover the edges with strips of aluminum foil.
Bake for 35 minutes.
Remove foil and bake for another 15 minutes 
until light brown and bubbly.

Now grab some ice cream


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