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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Steamboat Apple Pie and Homemade Pie Crust Recipe

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This recipe for Steamboat Apple Pie and Homemade Pie Crust is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
6 large apple (Jonathan or Granny Smith) peeled and sliced
1 cup sugar
1/4 tsp salt
1 tsp cinnamon
1 tbsp flour
1 tbsp butter
Pie Crust (make recipe twice for 2 crusts; top and bottom)
3 cup flour
1 cup Crisco
1 tsp salt
1 egg
6 tbsp iced water
1 tsp vinegar
tiny bit of milk
Directions:
Directions:
Crust (make recipe twice for 2 separate crusts; top and bottom). Mix flour, Crisco and salt with pastry blender until giant pea size. Beat in a separate bowl: egg, ice water and vinegar. Add egg mixture to flour mixture. Stir until easy to handle. Form dough into ball and roll with rolling pin between two floured sheets of waxed paper. Repeat for second crust. Put one crust into pie pan to serve as bottom crust. Do not poke holes in bottom pie crust. Trim edges.
Filling: Heap peeled, sliced apples in bottom pie crust. Pile them high, they will cook down. Mix sugar, salt, cinnamon and flour. Sprinkle over apples. Dot butter around top of apples. Add top crust and trim edges. Make decorative openings in the top crust to allow the liquid from the apples to evaporate as they cook. Sprinkle top crust with a little sugar and a tiny bit of milk. Bake for 45 mins 375º-400º
Personal Notes:
Personal Notes:
This pie is delicious but you have to make sure there are openings in the top crust. I didn't make adequate openings one Thanksgiving and the filling was watery...a lot of work for a beautiful but disappointing pie.

 

 

 

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