This was also served at the latest Sunday dinner. I had someone request this be put on the blog. It is by Ada Garner Wilson. It is scrumptious!!!
Good Pie Crust: (2 shells)
2cups flour
1-1/2 tsp sugar
1 tsp. salt
3/4 c. and 2T. shortening
1-1/4 T. egg, beaten
3 to 4 T. ice water
1/2 tsp. vinegar
Mix dry ingredients in a glass or metal bowl. Cut in shortening. Mix liquid ingredients together,(the minimum amount) sprinkling lightly and gradually over flour mixture, tossing gently with a fork. Add additional water if required, until dough can easily make a ball when gently pressed together with your hands. Divide in half and form into two flattened discs. Cover and chill at least 15 minutes, 2 hours if you have the time. Can keep for up to 3 days in refrigerator. Roll out between two sheets of plastic wrap for easy handling.
Crumble-Top Apple Pie
Crumb Topping:
1/2 c. + 2 T. flour
1 tsp. cinnamon
1/2 c. brown sugar
1/2 c. cold butter, cut into small pieces
1/3 c. white sugar
Filling:
7 large tart apples
3 T. flour
1 tsp. lemon juice
1/2 tsp. cinnamon
1/2 c. white sugar
1/8 tsp. nutmeg
Directions:
You will first need pie crust dough for (1) 9-inch pan. Roll dough and line 9-inch pie pan. Crimp edges. Preheat oven to 450 degrees. Mix dry ingredients of topping. Cut in butter until it forms moisst, course crumbs that clump together easily. Peel apples and slice them 1/8 inch thick. Put them all into a large bowl. Toss with lemon juice. Mix the remaining ingredients in a small bowl. Sprinkle over the apples; toss to coat. Layer the apples in the uncooked pie shell, mounding them higher in the middle. Pat topping evenly over apples to form a crust. Place a cookie sheet on the lowest rack in your oven. Place pie on the cookie sheet to catch any drips. Bake at 450 dgrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for 45 minutes longer. Topping should be golden brown. If it's browning too quickly, cover with a sheet of foil. Cool completely on a wire rack before serving. SO GOOD!
Subscribe to:
Post Comments (Atom)
wow! THis blog looks like it is doing great! You have so many yummy looking recipes on here already! I can't wait to get my own place again so I can start cooking again!
ReplyDeleteI've never had a pie crust recipe call for vinegar before! Interesting! Does it make the dough any easier to work with?? I went to a relief society workshop to learn how to make pie crust. I used to try (and fail miserably) to use butter, because I like the taste of a buttery crust, but then I discovered butter flavored shortning and life is GOOD.
ReplyDeleteI like to use shortening too, even though it's really bad for you. Pie crust is usually the only thing I use it for. Vinegar helps to "bind" pie crusts. When my mother-in-law made this recipe though, it was really nice and flakey, plus it had taste. She says the trick with pie crusts is to use COLD water in a glass bowl. And be sure to slowly drizzle little bits of the water at a time into the dough. You don't want the dough to dry or to wet, but just in the middle.
ReplyDeleteSomething I learned on food network with Alton Brown:
ReplyDeleteUse a spray bottle to wet your pie crust. If you set it on the mist settin you never too much moisture in one spot. Life is good knowing that little tip too!