Creamy Apple Pie
|9 inch unbaked single crust pie shell||1|
|Apples||8 Cup (128 tbs), peeled and sliced|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|For single pie|
|Flour||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Cold water||5 Tablespoon|
|For double crust pie|
|Flour||2 Cup (32 tbs)|
|Butter||2⁄3 Cup (10.67 tbs) (1.25 Stick)|
|Cold water||7 Tablespoon|
Lay apples in the pie crust.
Make a “syrup” (no cooking needed) by mixing the sugar, flour and vanilla. Add the milk and salt, then stir well. Sprinkle apples with cinnamon and dot with butter.
Pour syrup mixture over apples and bake one hour at 350 degrees or until apples are tender.
Grandma Sue’s Pie Crust
Mix together flour and salt.
Cut in butter with a pastry blender or two butter knives until pieces are the size of small peas. To make pastry extra tender and flaky, divide shortening in half. Cut in first half until mixture looks like corn meal. Then cut in remaining half until like small peas.
Sprinkle 1 T. of the water over part of the flour-shortening mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon of water over dry part; mix lightly. Mix gently until all is moistened.
Gather up with fingers; form into a ball. For two-crust pie, divide dough for upper and lower crust. Form each in ball.
On lightly floured surface, flatten ball slightly and roll to 1/8 inch thick. If edges split, pinch together. Always roll spoke-fashion, going from center to edge of dough. Use light strokes.
To bake single pie crust:
Transfer pastry to pie plate. Fit loosely onto bottom and sides. Trim ½ to 1 inch beyond edge. Fold under and flute.
If baked pie shell is needed, prick bottom and sides well with fork—to prevent puffing as shell bakes. Bake in 450 degree oven until pastry is golden, 10 to 20 minutes.
If filling and crust are to be baked together, do not prick pastry. Pour in filling; bake as directed in the pie recipe.
This recipe has been excerpted from Farmstead Chef, written by Lisa Kivirist and John Ivanko. For more details or to purchase the book, visit www.farmsteadchef.com.
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