Saturday, September 20, 2008

OldRoses' Apple Pie

A and I have been invited to participate in an apple pie baking contest tomorrow. The timing couldn’t be more perfect. I always make my annual apple pie in September when the Macintosh apples are in season. Like my blueberry pie and pumpkin pie, I use a recipe from my trusty Betty Crocker cookbook. The only changes I have made is to use Macintosh apples instead of the Granny Smith that are called for in the recipe and add extra shortening to the crust to make it flakier.

I’m very nervous about this pie. Not only is appearance (not one of my strong suits) critical, but it has to be baked in a foil pan. I always bake my pies in the same pie plate that I’ve had since my college days. I have no idea exactly how old it is. It came from the house of a friend’s grandparents that was being cleaned out. It’s ugly, but I swear by it.

I’ve never baked a pie in a foil pan. I have no idea how much filling it will hold or how it will affect the cooking in the oven. I’m just going to have to cross my fingers and hope for the best.

Verdict: Yum!! This one’s a keeper!!

Apple Pie
(source: Betty Crocker Cookbook)

OldRoses’ Pie Crust
2 cups all-purpose flour
1 teaspoon salt
¾ cup shortening
5 tablespoons cold waer

¾ cup sugar
¼ cup all-purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
Dash salt
6 cups thinly sliced Macintosh apples (approximately 6 medium)

Heat over to 425°F.

Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Set aside.

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water and mix until all flour is moistened and dough almost cleans side of bowl. (1 to 2 teaspoons water can be added if needed.)

Gather dough into ball; shape nto flattened round on lightly floured pastry cloth. (For two-crust pie, divide dough in half and shape into 2 flattened rounds). With floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.

Turn apple filling into pastry-lined pan. Trim overhanging edge of pastry ½ inch from rim of pan. Cover with top crust; seal and flute. Make slits in top crust to let steam escape. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice bgins to bubble through slits in crust.

Makes one 9” pie.

Compost: apple peels and cores

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