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Sunday, 5 October 2014

Falling for Apple Pie

It's apple season, and so it wouldn't be apple season without sharing an apple pie recipe.

I've included the full instructions for making a double pie crust since the last pie recipe I posted was for lemon meringue, and was only a single crust.

Apple pie is great first pie for novice bakers to try.

Recipe by Fluudbloggler

Fall Apple Pie

  • 1 double pie crust (recipe to follow)
  • 6 Macintosh apples (other recipes use granny smith, but I prefer macs)
  • 3 tbsp flour
  • 3 tbsp water
  • 2 tbsp white sugar  (4 if you prefer a sweeter pie)
  • 2 tbsp brown sugar (3 if you prefer a sweeter pie)
  • 1 tsp cinnamon
Cooking Directions

  1. Peel, core, and slice the apples. (I always do this on a paper towel, which makes cleaning up so much easier.)
  2. If using an apple slicer than makes 8 pieces, slice them in half as well.
  3. Put cut apples into bowl and add remaining ingredients.
  4. Stir to coat the apples well.
  5. Pour into uncooked pie shell. Piled high because the apples will shrink down after cooking.
  6. Cover with top pie crust.
  7. Make small cuts/slices into the top crust to vent the steam.
  8. Decorate if so inclined.

  9. Bake for 30 minutes at 375. Increase temperature to 425 and bake another 10 minutes.
Oops, sorry had to eat some before I got a chance to take the picture. 

Double Pie Crust

Recipe by Fluudbloggler
No fail perfect pie pastry.
Easy stars
Yield: 2 pie shells
  • 2 cups white flour
  • egg
  • 3 tbsp water
  • 1 tsp table salt
  • 2/3 cup shortening
Cooking Directions
  1. In a large mixing bowl add flour.
  2. Cut shortening into smaller pieces, and add to flour.
  3. Add remaining ingredients.
  4. If mixing by hand, use a pastry fork. Can also be mixed with stand mixer. If for any reason your dough is too crumbly, add a little bit more shortening.  If your dough is too soft, add a bit more flour.
  5. A lot of recipes say you have to use cold ingredients, and refrigerate the dough before using, but I never, ever do that, and always have success.
  6. Spread two pieces of plastic wrap onto the counter.
  7. Divide dough in half, and roll into 2 balls.
  8. Place one ball on plastic wrap, squish down, then place two more pieces of plastic wrap on top.          
  9. With rolling pin, roll out until slightly bigger than the pie plate.
  10. Pick up by the edges of the plastic wrap and place into pie plate - plastic wrap side up.

  11. Press down.
  12. Carefully peel off plastic wrap and reserve.
  13. Trim edges with knife.
  14. Roll out the second ball of dough, and place over filled pie.
I use the plastic wrap rather than waxed paper, and parchment paper because with the plastic wrap, you can easily see what you are doing, and the dough just does not stick.  It`s much easier manipulating the dough as well. There`s a lot less mess as well. 

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