Monday, January 19, 2009

Apple Pie Recipe

Thank you to everyone who has emailed or called with such nice compliments about the previous post. In the spirit of full disclosure :-), I got the pie recipe from my daughter-in-law, however, I don't remember where she said she got it.  In any case, it's become one of our favorites.  The Perfect Pie Crust recipe came from a friend who owned a wonderful little restaurant called "The Peach Magnolia".  Don't you just love that name? 
I added the sugar to the top of the pie crust, both for eye appeal and that special sweet crunch that makes even people who never eat the crust, eat every bite!  I promise once you try this crust and see how easy it is, you won't ever be tempted to pick up a grocery store crust ever again.   The Pie Recipe will be in the following post.   Here you go...Enjoy!
Perfect Pie Crust
Makes 4 (8 oz.) crusts
4 c. white flour, lightly spooned into measuring cup
1 T. sugar
2 t. salt
1 3/4 c. shortening (I use butter flavor Crisco)
1/2 c. water
1 T. white or apple cider vinegar
1 large egg
Measure flour, sugar and salt into a large mixing bowl.  Stir well with a table fork.  Cut in shortening with a for or pastry blender until crumbly.
In small bowl, combine the water, vinegar and egg.  Beat with a fork or whisk until well blended.  Add to flour mixture a little at a time until moistened.  (you may not need it all depending on the volume of your egg).  You don't want it too wet, just thoroughly moistened.
Divide into 4 equal portions.  Shape each portion into a round patty.  Wrap in plastic wrap or waxed paper.  At this point crusts may be placed into a Ziploc freezer bag and frozen or later use.  If using right away, refrigerae for at least 30 min. before rolling out.
When ready to bake, thaw if frozen,  lightly flour a pastry cloth or counter. Roll to 1/8"  thickness.  Place into pie plate.  Fill and bake according to your pie directions.
For a baked shell, thaw, roll, prick the bottom and sides of the shell with a fork.  Refrigerate or pop in the freezer for about 15 minutes.  This will keep your crust from shrinking down the sides of the pan.  (I keep a Reynolds oven bag full of dried beans or rice in the freezer, when ready to bake a shell, I place the bag in the shell for the first 10-12 minutes of baking.  Remove the bag, and bake until golden brown...about 10 more minutes.  The bag can be wiped off and placed back in the freezer.
Bake the shell at 450 degrees for 15-20 minutes depending on your oven or just until golden brown.  Cool and fill.
Be sure and see the next post for the Praline Apple Pie Recipe.
Blessings and Happy Baking!
Charlene
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1 comment:

AUSTINSGRAMM said...

Thank you so much. Was just looking for a recipe like this..

hugs
bobbi