From: http://donnasrecipebox.blogspot.com/
Ingredients:
6 peeled, cored, and sliced Jonathan apples ( you can use other pie apples but Jonathans are the best)
3/4 - 1 cup granulated sugar (I use the smaller amount when using pie slices that were canned in light syrup)
2 Tablespoon flour
2 teaspoons cinnamon
1 dash salt
1 dash nutmeg
1 squeeze of freshly squeezed lemon juice ( I do not use the bottled kind because it is bitter and changes the flavor of recipes)
2 pats butter (I slice a tablespoon of butter into small pieces)
6 peeled, cored, and sliced Jonathan apples ( you can use other pie apples but Jonathans are the best)
3/4 - 1 cup granulated sugar (I use the smaller amount when using pie slices that were canned in light syrup)
2 Tablespoon flour
2 teaspoons cinnamon
1 dash salt
1 dash nutmeg
1 squeeze of freshly squeezed lemon juice ( I do not use the bottled kind because it is bitter and changes the flavor of recipes)
2 pats butter (I slice a tablespoon of butter into small pieces)
Directions:
Make pie
crust and place in pie plate. Put apples in a large bowl. Mix dry
ingredients. Toss dry ingredients, lemon juice, butter, and apples
together. Also, If you make a deep dish pie, I double to triple the pie
filling recipe to fill the pie crust depending on the depth of the dish,
usually it takes about 4 quarts of canned apples which I triple the
other ingredients for. I like to fill the dish high, as the apples cook
down. Pour into pie crust. Cover with second crust. Pinch edges together
with a decorative slanted pinch, for a fluted look. . Cut slits in top
crust. Place any crust cutout decorations on top of the pie, sealing to
the crust with a few drops of water. Sprinkle the top with granulated
sugar to which cinnamon has been added. Bake 50-60 minutes at 400
degrees. The shorter time is for canned apples. I place a foil edge
around the crust and only remove it the last 10 minutes, so the pie will
not over brown. The pie thickens as it cools.
Pie Crust
Ingredients:
10 inch Two crust pie
2 2/3 cup flour
1 teaspoon salt
1 cup Butter
7 - 8 Tablespoons water.
2 2/3 cup flour
1 teaspoon salt
1 cup Butter
7 - 8 Tablespoons water.
Directions:
Mix flour and salt in a bowl. Add butter and cut through the flour mixture until it looks like meal. Add water one tablespoon at a time, sprinkling over dry mixture, and stirring until flour mixture cleans the side of the bowl. Put in a ziploc or airtight container and refrigerate for three hours. Divide in half and roll into two balls. Roll out pie crust on a floured pie cloth, flour sack cloth, or 2 sheets floured wax paper. When between two sheets of wax paper, make sure to flour under the dough and over the dough so it does not stick to the paper. Fold into quarters, flouring surfaces that will touch when folded. Unfold crust in the pie dish.
Mix flour and salt in a bowl. Add butter and cut through the flour mixture until it looks like meal. Add water one tablespoon at a time, sprinkling over dry mixture, and stirring until flour mixture cleans the side of the bowl. Put in a ziploc or airtight container and refrigerate for three hours. Divide in half and roll into two balls. Roll out pie crust on a floured pie cloth, flour sack cloth, or 2 sheets floured wax paper. When between two sheets of wax paper, make sure to flour under the dough and over the dough so it does not stick to the paper. Fold into quarters, flouring surfaces that will touch when folded. Unfold crust in the pie dish.
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