A receipt thats just in time for Thanksgiving! And because I’m much more of an apple fan then pumpkin.. oops. Anyway, this is a recipe that brings back memories of childhood for me. We had an apple tree in our yard that grew the most sour apples… horrible to eat raw, but somehow absolutely perfect for pies! In the fall my dad and I would go pick them from the tree, and he would wash, core, and slice them while I made the pie crusts. We would do this for an entire afternoon usually making around 10-15 pies that we froze to enjoy all winter long. And of course we would have to bake one for that night too… reward for all our hard work!
The point of my story is that making pie from scratch is actually really easy. Trust me, if I can do it then you definitely can!
For the pie dough all you need is:
2 cups of flour
3/4 tsp salt
1 cup shortening (I use Crisco)
2 tbsp cold water
1 tbsp vinegar
Mix the flour and salt together and then cut in the shortening with a pastry blender or knives until it’s somewhat crumbly. Mix the remaining 3 ingredients together in a bowl and pour it into the dough mixture. Mix it with a ford until it forms a dough.
Then just split it in half, form into 2 balls, wrap in plastic wrap and toss in the fridge to chill while you make your filling. See? Easy!
While your dough is hanging out in the fridge you can get started on the apple filling.
What you need:
7 cups of chopped apples (about 7 apples)
dash of lemon juice (just to keep the apples from turning brown)
1 cup of sugar
2 tbsp flour
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
Mix together all the dry ingredients in a bowl
Peel, core, and chop up your apples (confession: I don’t usually peel them at all and no one seems to mind. But for the sake of this post I decided I should this time). Cut them up to whatever size you think you would like to eat in a pie.. I’m not a fan of whole slices so I make pieces instead. Throw a dash of lemon juice in the bowl you’re putting the cut up apples in to keep them from turning brown.
Add the sugar mixture and stir until all the apples are well coated.
Now back to your pie dough. Clean up your work surface and spread flour over it. Grab the dough from the fridge and roll it out on the flour. It’s going to be sticky as you roll it so make sure to keep dusting flour underneath the dough and on your rolling pin.
Roll it into a circle-ish shape making sure it has an even thickness all around. You’ll know if you have a big enough shape if it’s larger then an upside down pie plate by about an inch.
Now here comes the only tricky part: getting the dough into the pie plate. But don’t worry, there’s a handy trick to make it easier! Place your rolling pin on one of the edges of the dough and gently lift the dough back onto the pin. Roll it backwards to lift most of the dough off the counter and onto the rolling pin. Then slide the pie plate underneath the rolling pin and roll it back onto the pie plate. Now you can adjust the dough to center it on the plate and you’re good to go! If the dough does happen to tear along the way you can either press it back together, “mend” it with leftover pieces of dough, or if it’s unrepairable just roll the dough back into a ball and start over. I wouldn’t suggest doing that more then once though because if you over work the dough it gets tough and not as good.
Add the apple filling that you made earlier, and top with the other half of the dough.
When you have the top on trim away the overhanging dough with a knife, and press the edges together with a fork or your fingers.
Bake at 350 degrees for about an hour or until the crust is lightly browned and the apples are soft when poked with a fork.
Get some vanilla ice cream and a fork, and enjoy!