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Perfect Apple Pie Recipe

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This recipe for Perfect Apple Pie, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd Kerekes & Pat

Category:
Category:

Ingredients:  
Ingredients:  
3 Cups Flour
1 1/2 tsp salt
3/4 cold bacon grease
1/3 cup milk
7 large asst apples
1/2 cup light brown sugar
1/4 cup maple syrup
3 tsp flour
1 tsp cinnamon
dash nutmeg
2 tsp butter

Directions:
Directions:
Make pie shell mix.
Add 3 cups flour and salt to a large mixing bowl. stir together. Add milk and bacon grease. Mix together well with fork or pastry knife until all flour is taken up into an even crumb mix. Form two large balls. Cool in refrigerator.
Prepare filling.
Core, peel and slice apples thinly. Mix apples, sugar, syrup, and spices in bowl. When apples are evenly coated, mix 3 tsp of flour into mixture.
Roll out Crust.
Take 1 chilled dough ball and place on wax paper. Flatten with hand to approx. 1 inch thick. Place another sheet of wax paper on top and roll out dough into a rough circle to the edges of the wax paper. Remove top sheet wax paper. Flip crust on wax paper onto a deep dish pan and peel wax paper off. Trim excess dough from edges. Excess dough can be used to repair pie shell. Do this by filling in any gaps and smoothing in with fingers. Roll out top crust using same process and set aside. Preheat oven to 400 degrees.

Fill pie with apple mixture. Dot top of apples with butter.
Cover pie with top crust. Repair as necessary. Seal top crust to bottom by pinching edges together. Cut several small slits in pie cover.
Bake in oven preheated to 400 degrees for 50-55 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
DO NOT MELT THE BACON GREASE.

Don't worry, it won't leave a taste in your pie, but because it is such a heavy shortening, it makes a fantastic crust. What else are you going to do with it anyway? The faint of heart can substitute Canola oil or Crisco.

I use an apple mixture because I think it makes a richer pie. Try to include some of the 'dry' apples such as Red or Yellow Delicious, or Granny Smith. Your filling will be firmer and not too sweet.

The maple syrup becomes much more mild when you cook with it, so it won't be too pronounced. It is just enough to make the pie distinctive. Substitute an even volume of brown sugar to eliminate.

 

 

 

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