Oct 4, 2008

Rebekah's "Favorite Apple Pie"

My friend, Rebekah, posted this recipe on her blog and it sounded so good I just had to make it. I had some weird crust issues, but it turned out delicious! I used my regular crust recipe, but doubled it and for some reason it was way too moist. I added some extra flour and thought it was fine until I went to roll it out and found it to still be too moist and floppy. But, I just wanted to get that pie in the oven, so I used it as it was and it turned out just fine.

Here's what Rebekah had to say:

Now don't get the idea that I never visit bakeries or desert menus for pie. I do. I just go for the cream pies because those I do not make very well. I get lazy and use a boxed pudding mix. I readily admit that bakery and restaurant cream pies are far richer and therefore, far superior to my own. I just feel guilty adding all that sugar and cream so I’d rather not know how much was actually used. Fruit pies are easy to justify especially if you make it yourself. The sugar is minimal and the butter sprinkled on top really doesn’t count. Wink, wink.

Favorite Apple Pie (really that is what it's called, mom will have to clarify where it comes from because I just copied it out of her recipe box)

6 large,tart apples
2 T flour
1/2 cup sugar
1/2 cup brown cugar
3/4 t cinnamon
1/4 t butmeg
1/8 t salt
1 T lemon juice
3 T butter

Peel and cut the apples into 16 slices each. Place in a pan with 1/4 cup cold water. Simmer until tender, about 5 minutes. Fill pastry pan with apples. Combine remaining ingredients except lemon juice and butter and sprinkle over apples. Add the lemon juice over the top and dot with the butter. Add the top crust and cut vents in it. Bake at 450* for 10 minutes, then lower the temperature to 350* and bake for 45 minutes.

Pastry recipe for 2 crust pie
2 c. flour
1 t salt
Mix together and then cut in 2/3 cup shortening until the mixture resembles coarse bread crumbs. Add 4-5 T cold water and moisten. Divide in half. Roll out one half and place in empty pie pan. Add filling and then cover with rolled out remaining portion.

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