Monday, 4 April 2011

Apple Pie

I made my first pie from scratch, the pastry and filling, everything is homemade.

Pastry for Two-Crust Pie
Courtesy of Betty Crocker

- 2 cups flour
- 1 tsp. salt
- 2/3 cup plus 2 tbsp. shortening
- 4 to 6 tbsp. cold water

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender, until particles are size of small peas.  Sprinkle with cold water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 tsp. more water can be added if necessary).
2. Gather pastry into 2 balls.  Shape into flattened round on lightly floured surface.  Wrap the flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold.
3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9 inch glass pie plate or 3 inches larger than 10 inch tart pan. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate.  Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Apple Pie
Courtesy of Betty Crocker

- pastry for two-crust pie
- 1/2 cup sugar
- 1/4 cup flour
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- dash of salt
- 6 cups thinly sliced peeled tart apples (6 medium)
- 2 tbsp. firm butter or margarine, if desired
- 2 tsp. water
- 1 tbsp. sugar

1. Heat oven to 425F. Make pastry.
2. In large bowl, mix 1/2 cup sugar, the flour, cinnamon, nutmeg and salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut un it; seal and flute.
3. Brush top crust with 2 tsp. water; sprinkle with 1 tbsp. sugar. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
4. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.


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