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.
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?
