Saturday, January 12, 2008

Apple Pie

Pie Crust
2 cups flour
1 tsp salt
1 tbsp sugar
6 tbsp butter
6 tbsp shortening
6 to 8 tbsp ice water
Pie Filling
5 tart peeled apples
1 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp lemon juice

Mix the flour, salt and sugar in a large bowl. Warm the butter in the microwave until it is soft, but not melted. Then add the butter, the shortening and the ice water. Make the dough. Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.

Peel and slice your apples. Soak them in water with a tablespoon of lemon juice. Mix the sugar, flour, cinnamon, salt and a tablespoon of lemon juice in large mixing bowl. Than mix the apple slices and seasoning together.

Make sure your pie crust has been at least 20 minutes in the refrigerator before assembling the pie. Divide your pie crust into two, equal halves. Roll one of the balls of pie crust out until it is around 1/8th of an inch thick. Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan. Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes. Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor. Roll out the remaining pie dough and place it on top. Create a pattern around the edge of the pie by using the back of a knife (poking holes in the top of a pie usually keeps it from overflowing, but this pie does better without them).

Cut long strips of tinfoil and place them around the edge of the pie. This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge. /Link/

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