Apple Pie
MarySue’s Apple Pie
6 c. apples (Yellow Delicious) peeled, cored and sliced
1 c. sugar
3 T. flour
1 t. cinnamon
1/8 t. nutmeg
½ t. ground cloves
1-2 T. lemon juice
2 T. butter
Peel, core and slice apples into large mixing bowl. Sprinkle with lemon juice and mix well. Mix together sugar & spices and mix into apples, stir well. Pile apples into pan/s (1 10” or 2 8”) and dot with butter. Add top crusts & flute edges & cut vent holes into top crust.
Bake at 425* for 25 min. then reduce temp. to 375* and bake an additional 20 min. or until done. Cover with foil if browning too much before done. When done the juices will run from vents and crust should be golden brown.
Pastry Crust
Makes 1 two crust pie
2 c. flour
1 t. salt
2/3 c. Butter flavored Crisco
7 T. ice-cold water
Mix flour & salt together in large bowl. Cut in shortening with pastry blender (can use two dinner knives but worth it to get pastry blender) until the size of small peas. Sprinkle water 1 spoonful at a time while tossing mixture with fork. Form into 2 balls and slightly flatten to a disk shape. Roll out on floured surface from center to edges. Roll at least 1-2” larger than diameter of pie pan. Ease gently into pan. (You kids always loved the “left over” pie dough to roll out, butter, then sprinkle with cinnamon-sugar and baked)
6 c. apples (Yellow Delicious) peeled, cored and sliced
1 c. sugar
3 T. flour
1 t. cinnamon
1/8 t. nutmeg
½ t. ground cloves
1-2 T. lemon juice
2 T. butter
Peel, core and slice apples into large mixing bowl. Sprinkle with lemon juice and mix well. Mix together sugar & spices and mix into apples, stir well. Pile apples into pan/s (1 10” or 2 8”) and dot with butter. Add top crusts & flute edges & cut vent holes into top crust.
Bake at 425* for 25 min. then reduce temp. to 375* and bake an additional 20 min. or until done. Cover with foil if browning too much before done. When done the juices will run from vents and crust should be golden brown.
Pastry Crust
Makes 1 two crust pie
2 c. flour
1 t. salt
2/3 c. Butter flavored Crisco
7 T. ice-cold water
Mix flour & salt together in large bowl. Cut in shortening with pastry blender (can use two dinner knives but worth it to get pastry blender) until the size of small peas. Sprinkle water 1 spoonful at a time while tossing mixture with fork. Form into 2 balls and slightly flatten to a disk shape. Roll out on floured surface from center to edges. Roll at least 1-2” larger than diameter of pie pan. Ease gently into pan. (You kids always loved the “left over” pie dough to roll out, butter, then sprinkle with cinnamon-sugar and baked)
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