Apple Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
4-5 tart apples, such as Granny Smith, or unripened sour apples
1/3-1/2 cups sugar
1/8 tsp salt
1/4 tsp cinnamon or nutmeg
1 tsp butter
2 tbsp water if apples need it
1 plain short crust pastry shell - as Betty used from Foods and Home Management:
1 cup pastry flour
1/4-1/2 tsp salt
1/3 cup fat
Cold water
(Two shells:
1 1/2 cups pastry flour
1/2 tsp salt
1/2 cup fat
Cold water)
1. Have all materials cold as possible – pastry flour should be used.
2. Sift dry ingredients.
3. Cut in fat with two knives, or use a pastry blender.
4. Using a knife, mix in just enough water to make a stiff dough.
5. Put into fridge to chill a half hour before rolling out. Once made into shell, put into fridge again if possible; chilled dough before baking is always flakier.
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Directions: |
Directions:1. Wash, pare and slice apples.
2. Line the pie plate with pastry and fill with sliced apples.
3. Mix sugar, salt, and spices, and sprinkle over the apples.
4. Cover with upper crust – moisten the edge of the lower crust with cold water, then fill and place the upper crust over the pie, pressing the edges together with the back of a fork and make incisions to allow steam to escape. |
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Personal
Notes: |
Personal
Notes: Another frequently baked good from the Royal Household Flour manual, son-in-law George likes it best at room temp! It was also Frank's favourite dessert.
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