Directions: |
Directions:Prepare pie crust first. Sift flour and salt into large mixing bowl. Add shortening and cut into small pieces; then chop vigorously with a pastry blender. This should result in a consistence of coarse crumbs. Drizzle over flour and shortening mixture 5 tablespoons of ice water. Using a fork, mix ingredients until it begins to form a ball. Use your hands to finish mixing until the dough coheres. Divide the dough in half, form a round flat disk and wrap tightly in plastic. Refrigerate for at least 30 minutes (or overnight) and thaw completely before rolling.
After making the dough, prepare apple mixture. Peel, core and slice apples into eighths. Then cut into chunks (about 3 per slice). In a separate bowl, combine flour, sugar and cinnamon. Sprinkle flour mixture over apples. Then sprinkle about 1 tablespoon of white vinegar over entire mixture. Let stand about 5 minutes. Stir apples before placing in crust.
Preheat oven to 425º. Pour the apple mixture into the bottom crust. Cover with the top crust, then trim the edge; then flute the edge. Cut 5 or 6 steam vents in the top crust. Brush the top crust with milk or a beaten egg. Bake for 20 minutes on 425º to brown the bottom crust. If the sides start to get too dark, cover them with foil. Then reduce oven temperature to 350º and bake for an additional 20 - 30 minutes. Be sure not to overbake so the apples don't turn to applesauce.
ROLLING OUT PIE CRUST:
Start with a large work surface, either a wood or plastic pastry board or on a clean smooth countertop. Flour the work surface (lightly) and place the dough in the center of the floured surface and flour the dough as well. Roll the dough from the center out in all directions. Be sure to check periodically to make sure the dough is not sticking to the board. Roll the dough about 3 - 4 inches wider than your pie plate. Transfer the dough to the pie plate by rolling half of it onto the rolling pin. After placing the apples in the bottom crust (they will be piled high since they will shrink with cooking), roll out the top crust. Place over the piled apples. Tuck the overhanging dough underneath itself to make a doubled rim, then rest on the edge of the pan. To flute the edges, press your thumb and index finger of each hand on opposite sides of the dough. Go all around the pie. With a pastry brush, go over the entire surface of the pie with either some milk or a beaten egg. Sprinkle with granulated sugar then bake. |
Personal
Notes: |
Personal
Notes: I like to mix different types of apples when I make my pies. The best apples I found are Macoun, Cortland, Empire, Baldwin, and Fuji.
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