Last weekend we were given a box of freshly picked, local apples from a kind man's tree. It was put in the trunk of my car by my hubby without me realizing just how many apples there really was in that box.
The number? A lot.
The end result wasn't necessarily pretty or anything that would make my Nanny proud but it tasted good
(I wasn't the only judge of it....I took it to work and 3 out of 4 of the girls told me it was "very good." And compliments aren't handed out lightly there....)
I've found that everyone has their own version of the "perfect pie" (especially apple pie). Some like their pie sweet or flaky or dense or tart. Some like them made by their grannies (ME! Pick me!) or some prefer store made.
Others do not prefer them at all.
So, If you're interested, here's the very brief rundown of the recipes used for this pie:
FOR THE CRUST or FLAKY PASTRY:
(adapted from the retro version of Good Housekeeping Cookbook)
- 2 1/4 cups sifted all purpose flour
- 1 teaspoon salt
- 1/3 cup cold water (ice cold)
- In bowl mix flour and salt. With pastry blender (or two knives) cut 2/3 of the shortening into flour until it is like cornmeal (for tenderness). Cut in rest of shortening until like large peas (for flakiness).....OR cut in all shortening at once until it is like coarse meal..It's up to you !
- Sprinkle water- 1 tablespoon at a time over different parts of the mixture tossing quickly with a fork until particles stick together when pressed gently and form a dough that clings to the fork. Use only enough water to do so. Dough shouldn't be really wet.
- Lightly form dough into a smooth ball ( two if making a double crust).
- Roll out.
FOR PIE FILLING:
(adapted from the Joy of Cooking)
- 2 1/2 lbs (5-6 medium apples or roughly 6 cups of chopped apples)
- 3/4 cup sugar
- 2-3 tablespoons all purpose flour
- 1 tblsp fresh lemon juice, strained ( I just squeezed half of a lemon over my apples...and picked out seeds later)
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- Combine apples with all ingredients and allow to sit for roughly 15 minutes, stirring several times so that the apples soften a bit and will better fit into the crust.
PUTTING THE PIE TOGETHER