"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Pie (via my mom, Cynthia Saunders DiNardo) Recipe

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This recipe for Apple Pie (via my mom, Cynthia Saunders DiNardo), by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula DiNardo
Added: Sunday, June 24, 2007


2/3 c Crisco
2 c sifted flour
1 t salt
1/3 c cold water
approximately 8 apples
a little lemon juice
1 c sugar
1 t cinnamon
1/2 t nutmeg
pinch of salt
1 T flour
a little unsalted butter
milk or cream to brush on top

Apple Pie:

Heat oven to 400. You want the rack in the middle of the oven.

1) Peel, core and slice apples. I usually slice them right into the empty pie plate to know that I get the right amount. You want there to be a mound, but not a huge mound. Try to use a mixture of apples - this adds flavor. I like to get some Granny Smith, Macintosh, Golden, etc. You'll probably need about 8 apples for one pie (this is a guess). When you're done slicing, dump the apples into a bowl and toss a little lemon juice with them. Put the bowl in the fridge and wash out the pie plate.

2) Put about 1/3 cup of water in measuring cup with some ice cubes.

3) Cut 2/3 cup of Crisco into 2 cups of sifted flour and 1 teaspoon salt. The technique is to use two table knives to cut the Crisco into the flour. You want to get the Crisco fine, but not too fine. The chunks that remain are what create air pockets when they cook, making the pastry light and airy.

4) Take the cubes out of the water. Add a little of the water at time to the flour and toss with a big fork. With this crust you need to be very careful not to work the dough too much or it will get tough. Repeat this until you think the dough will form a ball. It should take about 1/3 cup of water, but this varies greatly depending on the altitude and humidity. That's why it's important to add a little at a time. Form a ball with the dough - but don't knead it!!!

5) Cut the ball in half and roll out on floured counter. It needs to be big enough for the bottom of the pie plate and you want a little to hang over for the crust - maybe an extra 1/2 inch. (Don't forget to account for the depth of the pie plate.) Fold the dough in half and set into the pie plate - then unfold. Take a table knife and make a few little holes in the bottom.

6) Mix together a little less than 1 cup of sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, a pinch of salt and 1 tablespoon of flour. Dump half the apples into the pie crust. Sprinkle half the sugar mixture onto the apples. Dump the rest of the apples into the crust. Sprinkle the remaining half of the sugar mixture on top. Dot the top of the apples with some butter - maybe a tablespoon or so in total.

7) Roll out the other half of the crust. Use a table knife to put a few holes in the top crust while it's still on the counter. (Form an 'A' for apple.) Dip your finger in some water and run it over the edge of the bottom crust. This will help seal the top and bottom crusts. Fold the top crust in half and place on top of the pie. Unfold and gently press down along the rim. If there is too much dough hanging over, trim it off. Then roll the crust up and crimp it.

8) Brush the top of the pie with a little milk to help it brown. I think you should bake it for 15 minutes at 400 and then decrease temp to 375. I can't remember how long it should cook in total - it's either 45 minutes or an hour. Check The Joy of Cooking. The pie should be golden brown when it's done.

9) Serve with vanilla ice cream and enjoy!!!!!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Apple pie is not exactly Italian, but it's definitely a DiNardo tradition. I've been making pie with my mom as far back as I can remember. I knew I had finally grown up when my brothers admitted mine was as good as Mom's.

I found these instructions that I had e-mailed to my brother, Chris, on November 25, 1997. He was gearing up to make his first Thanksgiving dinner married to Tiffany, hence the intricate explanations.





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