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11:35 am: Teach me, friends. Teach me of pie.


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Date:November 20th, 2008 - 09:03 pm
I, too, would be pleased to possess your pie recipe.

Because if *you* say it's good, I *know* it's good!
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Date:November 26th, 2008 - 10:58 pm

2 1/2 cups flour
1/2 tsp salt
10 tablespoons cold butter
1/2 cup shortening
1/4 cup ice water

Mix flour & salt. Cut the butter & shortening into the mixture with a pastry cutter until the butter pieces are the size of small gravel. Mix in water a little bit at a time until it more or less sticks together, form it into two balls, and refrigerate while you make the filling.


3 1/2 lb. Granny Smith apples, peeled, cored, and cut into chunks that are about 3/4 inch to 1 inch in size. Chunks, not slices!
3/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 tablespoon flour

Preheat oven to 400.

Roll out bottom crust & put in pie pan. Mix all filling ingredients but the flour, let stand 15 minutes, pour out accumulated juice from bottom of bowl, then mix in flour. Put filling in pie, roll out top crust, put it over the pie, and seal. I brush it with about a tablespoon of milk and sprinkle coarse sugar over the top at this point. Turn the oven down to 375, and bake the pie about 50 minutes, until the top is browned.

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Date:December 2nd, 2008 - 01:29 pm
Thank you! Looking forward to trying it out, though possibly not until Christmas. 'Tis similar to the recipe I've been using, except for the vanilla, and the hint about chunks-not-slices. I think that will really help.
Date:December 3rd, 2008 - 05:06 am
This worked well, thank you. For the record, if it needs to be prepared for a gluten-free audience, you can substitute 2tsp of corn starch for the flour in the filling. The crust is a different story.
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