Tuesday, November 25, 2008

Apple Pie

Pam's Flaky Pie Crust (my mom's- Pam Alger)
Makes a 9" or 10" double crust pie

2 c. sifted flour
1 tsp. salt
2/3 c. shortening
6-7 Tbsp. cold water

Sift together flour and salt. Cut in shortening with pastry blender till pieces are the size of small peas. Add water, a tablespoon at a time, and mix with fork. Split dough in half and roll out to make two crusts.

Apple Pie from Grandma Dottie Douglas
4 c. prepared apples (4 or 5 apples, peeled and sliced)
3/4 to 1 c. sugar (amount depends on tartness of apples)
1 Tbsp. flour
dash salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter

Prepare pastry and apples. Sprinkle some sugar on bottom pastry. Add apple slices. Mix sugar, flour, salt, cinnamon, and nutmeg. Sprinkle over apples then dot with butter. Put top crust on, moistening edge of bottom crust with water to seal edges. Flute edges, trim, and cut slits in top crust. Bake at 450 for 15 minutes, then decrease to 350 and bake for 30 minutes.

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