Wednesday, October 22, 2008

Apple Cinnamon Pie

Tis the season for anything apple! And what better apple recipe is there than apple pie? Well... I can think of one (apple pudding cake), but this one is really good too! I had been having this hankering for apple pie for quite some time now and I finally satisfied it a few nights ago. Boy I wasn't disappointed! I have never in my life made an apple pie so I wasn't sure it would be any good. I decided to just use the recipe out of the Better Homes and Gardens Cookbook and it didn't disappoint.
Look at that flaky golden crust....
And all of that appley goodness...
It was so good that between Me, Bryan, Kaden, & Grace we ate 3/4 in about 15 minutes! Nothing to brag about!
Double Crust Pie Pastry:
2 C. Flour
1/2 tsp. Salt
2/3 C. Shortening
6 - 7 T. Cold Water
Mix together flour and salt. Add shortening and cut in with pastry knife until shortening is the size of peas. Sprinkle a little water at a time and mix in gently with a fork. Keep adding a little water at a time until you reach the desired amount of moisture.
Use half of the dough to make bottom half of pie crust. Form into a ball and flatten it on a piece of plastic wrap. Place another piece of plastic wrap on top of the flattened ball and begin rolling with a rolling pin. Roll out until it's the right size for your pie pan. Take off the top layer of plastic wrap and pick up the pastry and place in the pie pan. Remove other plastic wrap.
Apple Pie Filling:
Peel, core, & thinly slice 6-8 apples.
(I like using my twirly apple peeler/slicer thing)
Be sure you use nice firm apples that are kind of sweet & tart. It's nice to use a couple of different kinds to add a little variety such as Granny Smith, Yellow Delicious, & Fuji.
Add: 1 C. Brown sugar
2 T. Flour
1 tsp. Ground Cinnamon
Mix together well and place on bottom crust. Repeat crust steps for top crust and seal edges with a decorative edge and poke holes in the top. Brush with buttermilk and sprinkle with sugar (that's the secret to that golden brown crust).
Bake at 375* for about 50 minutes or until the pie begins to bubble around edges and in the middle. Let cool for 20 minutes and serve with some yummy ice cream or whipped cream. Trust me, it's to die for!
Variation: Instead of cooking you could freeze it for later!