Cake Mix Apple Crisp, applesauce, and of course I had to bake an apple pie. I usually use Granny Smith apples when I bake, but to be honest, I think I'm going to switch to sweeter apples like Golden Delicious from now on. You can use less sugar and the taste and texture are fabulous.
So here's my trusty recipe for Perfect Apple Pie, straight from my Better Homes and Gardens cookbook. I always make my own crust and the recipe comes from the same cookbook, although I made a few changes. It's easy to roll out and bakes flaky every time!
Perfect Apple Pie
Preheat oven to 400-F
6 to 8 apples, peeled and thinly sliced (6 cups)
3/4 - 1 cup sugar (less if using sweeter apples)
2 TB flour
1 tsp cinnamon
2 TB butter
Pastry for 2-crust 9-inch pie
Combine sugar, flour, cinnamon, and a dash of salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Roll out your top crust large enough to overlap the edges of pie
plate. Place on top of pie filling. Tuck top crust under edge of lower
crust. Crimp with a fork or flute with your fingers. Prick top of
crust with a fork or make decorative slices with a knife to vent steam.
Sprinkle with sugar.
To prevent the edges from getting too brown, fold strips
of foil around the rim of the crust. You can also buy pre-made crust
protectors that work really well.
Bake at 400-F for 50 minutes or until crust is golden. Serve warm or cold with whipped cream or vanilla ice cream. The longer it cools, the firmer the apple filling gets.
For two 8, 9 or 10-inch crusts
2 cups flour
1 tsp salt (I use 1/2 tsp)
2/3 cup shortening (I mix butter and shortening)
5 - 7 TB cold water
In a large bowl, whisk together flour and salt. Cut the shortening in with a pastry cutter til crumbly. Add 4 TB water and toss with a fork. Add more water 1 TB at a time until it forms a ball. Divide dough in half. Roll into two large enough circles to fit your pie tin.
Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!