One of the things I knew I would do with this blog is post recipes. I am pretty well known for being a good cook and I am especially gifted with desserts... probably because I have such a big sweet tooth. In our house, I am the one that does the cooking.... mostly because this is one skill my husband doesn't have and I am a picky eater. I would rather go hungry than eat something I don't like (which is a real problem for me and having to eat Army food). Anyway, I am not one of those women that demands that my husband cooks and then complain because he makes something I don't like. So we have a deal, I cook and then I don't complain. If I want a certain type of food, then that's what I make. (My husband has gotten pretty handy with the grill though, I must say).
So, since I always cook, I have accumulated a lot of recipes. And I am pretty good at tailoring them to my own tastes. I am sure this will be the first recipe of many...
This is my favorite homemade apple pie recipe. I am not great at making it pretty, but my husband and neighbors were very happy with the results.
IngredientsPastry:
Directions
So, since I always cook, I have accumulated a lot of recipes. And I am pretty good at tailoring them to my own tastes. I am sure this will be the first recipe of many...
This is my favorite homemade apple pie recipe. I am not great at making it pretty, but my husband and neighbors were very happy with the results.
IngredientsPastry:
- 2 1/2 cup(s) All-Purpose Flour
- 1/2 teaspoon(s) Salt
- 10 tablespoon(s) Cold Butter Or Margarine, cut up
- 6 tablespoon(s) Vegetable Shortening
- 6 1/2 tablespoon(s) Ice Water
- 2/3 cup(s) Sugar
- 1/3 cup(s) Cornstarch
- 1/2 teaspoon(s) Ground Cinnamon
- 1/4 teaspoon(s) Nutmeg
- 1/4 teaspoon(s) Salt
- 3 1/2 pound(s) Granny Smith, Golden Delicious, And/Or Braeburn Apples, each peeled, cored, and cut into 16 wedges
- 1 tablespoon(s) Fresh Lemon Juice
- 2 tablespoon(s) Butter Or Margarine, cut up
- 1 large Egg White, lightly beaten
- 1 teaspoon(s) Sugar
Directions
- To prepare pastry: In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
- Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
- Meanwhile, preheat oven to 400 degrees. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. To prepare apple filling: In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
- On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
- Roll remaining disk for top crust into 12-inch round. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. Reroll trimmings. With knife or cookie cutters, cut out apple and/or leaf shapes; arrange on pie. Cut short slashes in round to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.
- Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.














