apple pie

Apple Pie



Pastry 2 ½ C. flour 3/4 C. shortening

3/4 tsp. salt 8 to 10 Tablespoons (1/2 c. plus 2 T.) ice cold water



1. Combine flour and salt in a mixing bowl.

2. Gently cut in shortening with a pastry blender until pea sized.

3. Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork. Add the remaining water 1 tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened.

4. Divide dough in half, and gently pat into 2 lightly flattened balls. (Don’t over-work your dough at this point. You should just gently gather the dough into two slightly flattened pieces, not two tightly compressed dough balls.)

5. For a 2-crust pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim the dough so that there is a one-inch overhang of pie dough. Fill the crust with the desired filling.



Top - On a lightly floured surface, roll the second ball from center to edges, to form a 12” circle. Place the top crust on the filling, and cut slits or shapes to allow steam to escape. Using kitchen shears, trim the pastry one inch beyond the rim. Fold the top edge over the trimmed bottom edge, and flute the edge to seal.



Bake pie as directed on individual recipes.



6. For a lattice top pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim 1/2” beyond the rim of the pan. Fill the crust with the desired filling. Dot topping with small pieces of margarine.



Top - On a lightly floured surface, roll the second ball from center edges, to form a 12” circle. Using a pizza cutter, cut the pastry in 1/2” strips. Starting at the center of the pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips, and flute the edge to seal.



Bake pie as directed on individual recipes.



Filling

6 C. prepared baking apples (peeled, cored, and sliced)

3/4 C. packed brown sugar

2 Tbsp. flour

1/4 tsp. ground nutmeg

½ tsp. cinnamon

1/8 tsp. salt



To use on completed crust 2-3 Tbsp. milk

sugar



1. Preheat oven to 425°.

2. In a mixing bowl, combine brown sugar, flour, nutmeg, cinnamon and salt.

3. Peel, core and thinly slice apples. Add apples to cinnamon mixture and toss to coat.

4. Pour filling into the prepared bottom crust.

5. Place top crust over filling as directed above. Brush the crust with milk, and sprinkle with sugar.

6. Fold a 12” square of aluminum foil into quarters. Cut out the center section, making a 7 ½” circle. Unfold the foil and place the square section over the pie.

Loosely mold the foil over the edges to protect them from burning.

7. Bake for 35 minutes. Remove foil, and bake for 10 to 15 minutes more until the crust is golden and the filling is bubbly.



Freezing Pies



Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking.



u Pie Shells

– Baked stored for 4 months. Heat at 350º for 6 minutes.

– Unbaked stored for 2 months. Bake right out of freezer.

u Fruit pies

– Baked stored for 4 months. Heat at 325º for 45 minutes.

– Unbaked stored for 3 months. Heat at 475º for 15 minutes, then at 375º for 45 minutes.

u Cream, Custard pies & pies with meringue

– Cannot be frozen

u Pumpkin & Pecan

– Bake before freezing. Stored for 4 months. Heat at 325º for 45 minutes.