Tuesday, January 31, 2012

Apple Pie & Best Ever Pie Crust

I never get to make apple pie because my husband does not enjoy warm apples, but this year I got to for Thanksgiving. I know, a little late, but here it is anyways. I absolutely LOVED this pie. The filling had just the right amount of sweetness and the crust I used was flaky and perfect. First attempt at making apple pie and it was 5★ all the way!

1/2 C. unsalted butter
3 Tbs. all-purpose flour
1/4 C. water
1/2 C. white sugar
1/2 C. brown sugar
dash of cinnamon
5 Granny Smith Apples- peeled, cored and sliced
1 recipe for a 9-inch double pie crust (see below)

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar,brown sugar, and cinnamon and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Reserve 1/4 C. liquid and set aside to brush on top of pie. Mix the remaining liquid with apples and pour into crust, mounded slightly. Cover with a lattice work crust. 3. Brush the reserved sugar and butter liquid over the crust.
4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350° F (175 ° C). Continue baking for 35 to 45 minutes, until apples are soft.

Best Ever Pie Crust

2 C. all- purpose flour
1 tsp salt
1 C. shortening
1/2 C. water

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

1 comment:

  1. I love your recipe! Nice looking pie! Would you come over to Cast Party Wednesday and share it?
    I hope to see you there!