Rich Pastry

By

I spent my Thanksgiving morning baking Apple Pies. Just thought I'd share. The pie recipe is my maternal grandmother's, and the crust is my mom's recipe (which she pulled from a cookbook in order to bake her first ever pie for my dad!) LIFE WITH THE GRISWOLDS

View complete recipe

Ingredients

  • 2 1/2 cups sifted flour
  • 1 teaspoon salt
  • 1 Tablespoon sugar
  • 3/4 cup shortening
  • 1 egg yolk
  • 1 Tablespoon lemon juice
  • 1/4 cup milk

Preparation

Step 1

Sift flour with salt and sugar. Cut in shortening until like crumbs. Beat together egg yolk, lemon juice and milk. Add liquid to dry ingredients and work with hands. Generously flour your surface and your rolling pin when rolling out.

Makes 2 crusts (either a top and bottom, or two bottoms if you are making pumpkin pie!)
......................................

Apple Pie Filling:

4 cups sliced, peeled apples (Granny Smith)
3/4 cup sugar
2 Tablespoons flour
1 teaspoon cinnamon
1 Tablespoon water
Small amount of butter (optional)


Preheat oven to 400 degrees. Mix flour, sugar and cinnamon. Put 1/3 of this mixture into the bottom crust, then layer apples and mixture, ending with mixture. Apples should be HEAPING (the photo at left is not yet full!) Add water, and optional butter. (I forget it every year, and it still tastes OK - but it's in my Grandma's recipe!). Add top crust, and slit to vent. Press down firmly to keep juice in. Pinch a rope around the edge. (optional - place leaves or other crust decorations on top! Glue them on with the egg white you didn't use in the crust!) Place in 400 degree oven for 12-15 minutes, then reduce temp to 325 for an additional 50 minutes.

It really is yummy!

View complete recipe