Sarah and Friends just cooked Apple Pie! - Recipes for Pie & Pie Crust
Never Fail Pie Crust (2 double 10-inch crust)
Cut+Combine Together the following:
3 Cup Flour
250g(1.25C) (room temperature) shortening (e.g. crisco or lard or butter)
1teassp salt
mix together in a cup
1 egg (well beaten) - Room temp
5 Tablespoon Water (Ice cold)
1 Tablesp vinegar
1) Cut shortening into flour & salt
2) Combine egg, water and vinegar
3) Pour the above liquid mixture into the flour mixture all at once
4) Blend with a spoon until four is all moistered (don’t overdo)
5) TUrn onto a lightly floured surface & press together
6) Chill in fridge - can be kept in fridge for up to 2 weeks.
Apple Pie
For 9-inch diameter pie dish
Mix together with apples:
Sugar - 3/4 cup
Flour - 1/4 cup
Nutmeg -1 1/2 teasp
Cinnamon - 1 1/2 teasp
Salt - a dash
apples - 6 Cups
Butter - 1-2 Tablespoon
FOr 10-inch diameter pie dish
Sugar - 1 cup
Flour - 1/3 Cup
Nutmeg - 2 teasp
Cinnamon - 2 teasp
Salt - a dash
Apples - 8 Cups (sliced)
Butter - 3 Tablespoon
1) HEat over to 200 degrees C, prepare pastry (see never Fail pie crust)
2) Peel & Slice apples
3) Stir together sugar, flour, nutmeg, cinnamon & salt in a bowl and then pour over apple slices & mix gently.
4) Turn into pastry-lined pie pan, dot with BUtter
5) Cover with top crust & Cust slits into it. Seal the edges with a fork.
6) Cover edge with 2 inch-3 inch strip of foil to prevent the edge from browning too soon. Remove foil at the last 15 min of baking
7) Bake 40-50 min or until crust is brown & juice begins to bubble through the slits
8) Cool & Chill before cutting.
