Yum

Friday, November 5, 2010

Down Home Apple Pie

I love apples. Crunchy, sweet and tart goodness. My favorites are MacIntosh apples, but I've never been known to turn down a good Golden Delicous or Granny Smith. The kids are partial to Macs, since they are softer, than other apples.

I love desserts made with apples. Crisps, crumbles, muffins, cakes, pies; I'll take them all.

I make apple pie often, but they either turn out too runny, or the spices are too prominent. I like cinnamon, but I'd also like to taste the tartness of the apple as well. This recipe is perfect. I doctored up my Mom's recipe and have found my go to recipe, for the rest of my days. Tastes like Mom's, but with an extra bit of goodness.

Oh! Guess what? I also made my first batch of pie crust, that I did not want to heave out the window. I used my Mom's recipe for that as well and it rolled out perfectly for me. So proud of myself, LOL.



Photobucket



Down Home Apple Pie

8 apples, peeled and thinly sliced (I I like using MacIntosh)
1/2 C sugar
1/4 C brown sugar
3 Tbs flour
1 tsp cinnamon
1/8 tsp nutmeg
2 Tbs lemon juice
4 pats of butter

dough for 2 pie crusts (recipe below)
2 Tbs milk
1 Tbs sugar


In a large bowl combine apples, lemon juice, sugars, cinnamon, nutmeg and flour. Pour into a bottom crust and dot with butter. Place top crust and brush with milk and sprinkle with 1 Tbs sugar. Bake in a 350 degree oven for 1 hour. If edges begin to brown too quickly, cover with strips of foil and continue baking.

Pie Crust

This makes enough for about 5 double crust pies

5 C flour
1 lb lard (such as Tenderflake)
3 Tbs baking powder
1 tsp salt
1 C water
1 egg
1 Tbs vinegar

In a large bowl, combine the flour, baking powder and salt. Cut in lard, until mixture has mostly pea size clumps. In a measuring up, crack egg, add vinegar and enough water to make a total of 1C liquid. Slightly beat egg and pour into flour mixture. Mix until all combine, but careful to not over mix. Separate dough into 10 same sized balls. Wrap balls in plastic wrap and place by 2s into Ziploc bags, to place in the freezer. Simply thaw to room temp, when ready to use.




Photobucket

This post linked to

Friday Favorites

Friday Potluck

Foodie Friday

Homemade Holidays Recipe Swap

Fat Camp Friday

Family Friendly Fridays

10 comments:

SnoWhite said...

I wish I had a slice of that right now! YUM.

M @ Betty Crapper said...

Yay! I'm happy everything turned out great and you now have this fantastic recipe.

Brenda said...

Cindy, I'm so impressed with your crust! It looks seriously flakey and homemade and the whole pie looks so yummy! I so can't make pie crusts, lol. Way to go!

Cheerful said...

great pie, looks really yummy! i want to have some now please...happy weekend! :)

Cindy said...

Brenda- you should try this recipe. For the past 9 yrs, I've been getting Hubby to make my crusts. Now I can do them myself, LOL.

Katie @ This Chick Cooks said...

Your pie looks delicious. I've never quite mastered making my own crust.

Erin @ EKat's Kitchen said...

I love apple pies, though I've never made one, I find them to be the absolute best. And, blueberry pies. Glad you had a great success. Thanks for linking up to Friday Potluck this week.

Lisa said...

Congrats for conquering the pie crust. It looks perfect and that apple filling sounds scrumptious.

Julie M. said...

That looks like one mighty delicious apple pie! Your crust looks like amazing! Thanks for stopping by and saying hi, it's great to meet you!

Have a nice weekend!

Mangoes and Chutney said...

Great job on the pie crust and thanks for linking to Fat Camp Friday this week!