Dan and I got more APPLES for free, about a week ago from our friend. I know what are you thinking... Why could they possibly need MORE apples.
Well I have at least been CRAVING a homemade apple pie...
Doesn't it LOOK DELISH?
So Sunday we spent about 3 or so hours, making 4 pies (2 to eat now and 2 to freeze) and 4 turn overs (to freeze).
NOW YOU WANT APPLE PIE, DON'T YOU?
Better Homes and Gardens New Cook Book
1 Recipe of Pastry for Double-Crust Pie (page 454)
6 Cups of thinly slicem peeled cooking Apples
1 TBSP Lemon Juice (optional)
3/4 Cup Sugar
2 TBSP Flour
1/2 TSP Cinnamon
1/8 TSP Nutmeg (I used 1/2 TSP)
1. Preheat oven to 375°F. Prepare and roll out pie dough. Line a 9 inch pie plate.
2. If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon and nutmeg. And apple slices. Gently toss until coated.
3. Tranfer apple mixture to pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edges together.
4. Bake @ 376° for 40 minutes with foil along edges of crust, remove foil and bake for another 20 minutes.
Pastry Dough for Double-Crust
2-1/4 Cups Flour
3/4 TSP Salt
2/3 Cup Butter or Shortening
8 to 10 TBSP Cold Water
1. In a medium bowl stir together flour and salt. Using a pastry blender or fork, cut in shortening/butter until pieces are pea size.
2. Sprinkle 1 TBSP of water over part of the flour mixture; toss with a fork. Push moistened pastry to to side of bowl. Repeat moistening flour mixture, using 1 TBSP of water at a time, until flour mixture is moistened. Divide pastry in half; form halves into balls.
3. On lightly floured surface, use your hands to slightly flatten on pastry ball. Roll it from center to edges into a circle 12 inches in diameter. Repeat for top crust after bottom is interested in pie plate and filling is place in shell.