"Recipes are meant to be shared"...Ann Thibeault

Tuesday, October 13, 2015

Apple Pie with Leaf Crust

Baked an apple pie for our
Thanksgiving dessert.


Decorate with handcut leaves.

Ready for the oven.


Just out of the oven.  
Cooling on a wire rack.

 All butter crust.

~~ ~~

PRINT APPLE PIE RECIPE

Basic Apple Pie
===============
5 or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour (more if the apples are very juicy, less if
not)
1 tablespoon butter
double pie crust


Heat oven to 425°F.

Peel and slice the apples. Squeeze half a lemon over slices and
toss to coat. Add the sugars, flour and cinnamon and toss again.

Roll out bottom crust and line pie plate. Add apples, dot with 1
tablespoon of butter and cover with second crust. Decorate with
leftover pastry. Make sure to cut a couple of vent holes.


Place pie on bottom rack. Bake for 15 minutes. This helps to cook
the bottom crust.

Reduce heat to 375°F, and raise the pie to the middle rack. Bake
for 40 to 50 minutes. If the crust is browning too quickly, you
can cover loosely with a piece of foil.

.

Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
or
OPTION:  Use all butter in the crust.
5 to 6 tablespoons of ice water, or more as needed.



(notes: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) 


Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.

Or you can use a box grater for the butter.



Put flour mixture in bowl and add water mixing with a fork until
pastry
comes together.  Form in to a ball and cut in two pieces. Form
each
into a round flat disc and refrigerate for 1 hour.



The secret to a good crust is to not over handle the dough.

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