The Catt box

'Blue Ribbon Recipes'

Once again...we're dealing with apples...this is an apple pie to die for...and this is also my own recipe. I love huge, generous, country apple pies...huge. This is one that I love to serve with a helping of diluted vanilla pudding. You can't believe how great this tastes with hot apple pie. This is a recipe for a deep dish pie, so clear off plenty of counter space...I have also included a great pie crust recipe. I always make my own. Don't insult my recipe with store-bought crusts...I'll teach you how to make the best crust you ever put in your mouth. I learned this from the little old ladies I used to work with in restaurants. They knew what they were talking about.

 

'The Pie Crust'

 

Single Crust

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

3 tablespoons very cold water

 

Double Crust

2 cups all- purpose flour

1 teaspoon salt

3/4 cup shortening

1/4 cup very cold water

 

You'll be making both the single and the double recipe for Pie Crust with this pie....you need plenty of crust mix.

Mix together the flour and the salt. Cut in the shortening until everything is crumbly. I have found that the best way to do this is to use two table knives to cut the shortening in. This is a lot more effective than a pastry cutter. Now you want to add the cold water...the very cold water. 

This is very important. And now mix the water with the flour mixture with only a few short strokes...this is very important, as well. (It does make a difference. The more you work with pastry dough the tougher it will be when it is baked.) Turn the dough out onto a floured surface. If you are working with single crust pastry, push the dough together in a ball. If you are working with double crust pastry, divide the dough in two. Roll the dough out to where it will be slightly larger than the pie pan you will be using. Please keep in mind that you do not want to work with pastry dough any more than absolutely necessary.

 

 

'Catt's Deep Dish Apple Pie'

 

Ingredients

1 cup sugar

1/2 cup of all-purpose flour

1/2 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

dash of salt

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 stick of butter (I didn't say it was a low calorie pie)

about 6 cups of tart apples, pared and sliced

 

Directions

Make plenty of pastry for the crust...be generous!

Pre-heat oven to 425 degrees

Mix together sugar, flour, spices, and salt. Stir in prepared apples. Pour into pastry in pie pan, deep dish. Dot with slices of butter. Cover top with pie crust. Flute edges. Cut slits in top of crust to allow it to vent during baking. Place entire pie on a cookie sheet, in case liquid boils out. If you want, before baking, cover pie edges with strips of aluminum foil to prevent burning. They can be removed the last 15 minutes of baking. The pie bakes for about 40 - 50 minutes. Let the pie cool for a little while. 

Take a box of vanilla instant pudding (hey, I'm not Martha Stewart...this part isn't home made) and add more milk than what's called for. You want to make a thinner version of the pudding. Pour over the hot pie and serve. This is super fattening. Do we care?

 

Copyright February 26, 2009 Cathy Palmer - Scruggs / Catt Alexander

 

If you have any questions please email me.

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