Smells Like Thanksgiving
Our church dinner group met on Sunday night for a mini Thanksgiving dinner - turkey, mashed potatoes, stuffing, and so on. I volunteered to bring an apple pie.
I used my mom's pie crust recipe, and a ton of apples. My mom actually came over to help make it, which was fun. I was lucky enough to have a few leftover pieces - they won't hold up long to my current appetite. Don't you wish they'd invented scratch-and-sniff computer monitors?
Pie Crust
- Mix in a bowl 4 cups flour and 1/2 tsp salt.
- Cut in 3/4c shortening - I used half butter and half coconut oil shortening.
- Lightly mix in 5-6 tbsp cold water depending on the humidity (more humid = less water).
- Knead the dough just until it holds together.
This is enough for top and bottom pie crusts - break in half and roll out with a rolling pin. If you use a flexible mat to roll on you can kind of fold up the pie crust to transfer it to the pie plate more easily.
Just add a ton of peeled and sliced apples mixed with sugar, cinnamon, and nutmeg, cut a bunch of vent holes and sprinkle with more cinnamon-sugar. Bake at 425F for 30 minutes, then lower to 350F for 15-20 minutes until juices are bubbling out of your vents. Let sit for 3-4 hours.
We cut the fruit up before making the crust so that some of the juice came out of the apples, this way your apples don't all sink leaving you a big air gap between your fruit and your top pie crust. We also sprinkled a little flour in the bottom of the pie before adding the apples to help thicken up the juices during baking. Delicious!
I used my mom's pie crust recipe, and a ton of apples. My mom actually came over to help make it, which was fun. I was lucky enough to have a few leftover pieces - they won't hold up long to my current appetite. Don't you wish they'd invented scratch-and-sniff computer monitors?
Pie Crust
- Mix in a bowl 4 cups flour and 1/2 tsp salt.
- Cut in 3/4c shortening - I used half butter and half coconut oil shortening.
- Lightly mix in 5-6 tbsp cold water depending on the humidity (more humid = less water).
- Knead the dough just until it holds together.
This is enough for top and bottom pie crusts - break in half and roll out with a rolling pin. If you use a flexible mat to roll on you can kind of fold up the pie crust to transfer it to the pie plate more easily.
Just add a ton of peeled and sliced apples mixed with sugar, cinnamon, and nutmeg, cut a bunch of vent holes and sprinkle with more cinnamon-sugar. Bake at 425F for 30 minutes, then lower to 350F for 15-20 minutes until juices are bubbling out of your vents. Let sit for 3-4 hours.
We cut the fruit up before making the crust so that some of the juice came out of the apples, this way your apples don't all sink leaving you a big air gap between your fruit and your top pie crust. We also sprinkled a little flour in the bottom of the pie before adding the apples to help thicken up the juices during baking. Delicious!
Labels: cooking
