Last Fall, I harvested our green apples, peeled, sliced, and combined them with some brown sugar and cinnamon, bagged up a few batches and and put them in the freezer. A couple of months ago I tried making an apple pie using a Pilsbury crust and a crumble topping but the pie turned out like apple sauce with a mushy crust. Bleh! Steve told me that his mom makes the best pie crust, so she emailed it to me, and I tried the recipe last weekend. This pie turned out divine!!! It was the perfect consistency, gooey in the middle, flakey on the top and crispy at the edges. Add a little fancy vanilla ice cream to create a party!
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6 - 7 tablespoons ice water
- 1 tsp sugar
- 1 pinch of baking powder
I use unbleached flour, Crisco yellow butter-flavored shortening, and ice water. The flour, be it unbleached or regular really isn't important, but I think the other two things are. The one time I didn't use the yellow Crisco, I was disappointed, so I always use it.
Side Note: I've never used shortening before and I bought mine before I read this carefully. I am not sure the difference between yellow and not yellow...is this the container color or the actual color of the shortening? Anyway, I bought a blue container of Crisco and the shortening was white, so I guess I used the wrong one, but it was still yummy!
This makes a large amount for a double crust pie, but I like to be sure I have enough....hate coming up short. I just throw away any extra pieces. If you want just a single crust, just cut the recipe in half.
With a double crust, I always brush the top crust with a little milk and then sprinkle cinnamon and sugar on it.
With a double crust, I always brush the top crust with a little milk and then sprinkle cinnamon and sugar on it.
that looks SO good!
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