Sunday, September 15, 2013

Irresistible Apple Pie

This is my go-to apple pie recipe!  I have to admit to being pie crust challenged, I use storebought crust after many failed attempts at homemade.    Have used many types of apples, including Cortland, Empire, Macintosh, & Honeycrisp.



Irresistible Apple Pie

Filling
6 cups jonathan apples -- sliced, about 2 pounds
2 tablespoons orange juice
1/3 cup brown sugar
1/3 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons butter
Glaze
1 to 2t milk
1 teaspoon sugar
Crust
2 cups flour
1 teaspoon salt
3/4 stick Crisco butter flavored shortening
5 tablespoons cold water

Heat oven to 400. Prepare bottom crust (below). Toss apples and juice in large bowl. Combine sugars, flour, cinnamon, salt and nutmeg. Toss with apples until coated. Spoon into unbaked pie shell. Dot with butter. Moisten edges with water. Prepare top crust. Brush top with milk, sprinkle with sugar. Cover top with foil. Bake for 40 mins. Remove foil. Bake 10 to 20 mins longer, or until apples are tender, filling in center is bubbly and crust is golden brown. Cool pie to room temp before serving.

Crust: Combine flour and salt. Cut in crisco until pea size chunks are formed. Sprinkle with water, 1T at a time. Toss lightly with a fork until dough forms a ball. Divide into 2 equal parts. Press between hands to form two 5 to 6" pancakes. Flour lightly on both sides. Roll crust out between sheets of waxed paper. Fit to pan.

Source:
"www.crisco.com"

No comments:

Post a Comment