"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.

~~ ~~


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
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 Crust

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder Optional (something that my grandmother always did)

NOTE:  Or use all Butter

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

Mix flour with salt, pinch of baking powder,  and cut in butter and lard.  I use a box grater to grate the butter.

Or you can use a food processor or a pastry blender to cut in the butter/lard.   

Add water,  mixing with a fork until pastry comes together. Tip out on to a floured board.  Quickly  pat out (or roll with pin)  and fold, like a letter, roll and fold three or four times to form layers.   Cut in half and pat each half into a flat disk.  Refrigerate for an hour before using.

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


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