The pie pictured below had made the trip to the Fair and back. The picture is not too pretty because of the glare of the aluminum foil. The instructions specified the pies be baked in a foil pan.
|After The Husband has enjoyed it!:-)|
Well, it was not a good idea to substitute the apples! When the judges cut into the pie, it was too juicy, and they did not want a "juicy fruit" pie!:-) So, it didn't receive a second look and came back home with us. The Husband has declared that they missed out on a great-tasting pie! The learning experience for me with this one is, "Use the same apple!"
Many of you may have a different variety of apple that you have found to be "tried and true" for your pies. It would be good to hear from you in the comments what kind of apples you use. Anyway, here is the recipe I follow, and have followed for YEARS, for both Apple Pie and Pastry. They come from Betty Crocker, from "way back when!"
6 to 8 apples, pared, cored, and sliced
3/4 to 1 cup sugar
1/2 to 1 teaspoon cinnamon
2 Tablespoons flour
pinch of salt
- Combine sugar, flour, spices, and salt. Mix with sliced apples.
- Line pan with pastry. (Recipe below.) Fill with apple mixture. Dot with butter. Top with pastry. Cut slits in top, and sprinkle with sugar.
- Bake 50 minutes at 400 degrees. If crust seems to be browning too quickly, protect with aluminum foil.
PASTRY (double crust)
2 cups flour
1/2 teaspoon salt (Some of you may wish to use more. I decrease the amount of salt in what we eat.)
1/2 cup canola oil
5 Tablespoons cold water
- Combine four and salt. Measure oil into glass measuring cup, and add cold water. DO NOT STIR! Pour into flour, and mix with spoon until it will hold together into a ball. Divide in half. Sprinkle a drop or two of water on countertop, then place a sheet of waxed paper over it. Place one part of the pastry on the waxed paper, and cover with another sheet of waxed paper. Roll out to desired size.
- It is easy to transfer the pastry into the pie plate. Pick up the pastry, including the waxed paper, and let it fall in half over one hand. Use the other one to peel back the paper from the top half. Then position the pastry into the pie dish, and peel off the remaining waxed paper.
I sometimes will use three cups of flour, increasing the salt, oil, and water accordingly. This is especially helpful if I am baking a 10-inch pie, which is what my Longaberger pie dishes seem to do best.:-)
Some people like to add a slice of cheese to their apple pie when they eat it. That is good, I will admit. However, nothing is better to me than a scoop of vanilla ice cream on warm apple pie!:-)
Thank you for reading. I really appreciate your comments!