Month: March 2010

Yikes….

It is just a good excuse to give you my apple pie recipe………..with a disclaimer.

This is the way I make apple pie.  You can change up/add/subtract other spices if you want to, add more sugar or less sugar, add citrus juice, zest, whatever you want but this is the way I like it.  I have not won any big awards with this recipe but it works for me!

For the crust:
2 ½ cups all purpose flour
1 cup cold butter, cut into small pieces
1/4 cup butter flavored shortening
2 tablespoons granulated sugar
6 to 8 tablespoons ice water

For the filling:
10 cups tart apples, peeled, cored and sliced
2 tablespoons flour
2 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
1 teaspoon vanilla extract
3 tablespoons heavy cream, divided
2 teaspoons granulated sugar

Decoration:
1 additional pie crust for decorative accents (optional)
1 egg yolk (optional)

Using your favorite combining method, make your crust and divide in half.  Wrap and refrigerate halves until ready to use.

Preheat oven to 350 degrees.

In a large bowl, combine apples, flour, brown sugar, cinnamon, nutmeg, cloves, salt, vanilla extract and 2 tablespoons heavy cream and stir gently until apples are coated.

Roll out one crust and place into a glass pie pan.

Layer coated apples into pie crust. Roll out second crust and place over apples.  Seal edge and flute.  Cut slits in several places in top crust. If desired roll out third crust and cut decorative shapes to enhance the pies appearance.  Use egg yolk as “glue” to adhere decorations to top crust.  Brush top crust with remaining heavy cream, sprinkle with granulated sugar and place pie in preheated oven.

Bake 55 to 65 minutes or until apples are tender and crust is golden brown. After 40 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning.