Tuesday, September 20, 2016

Apple Pie

I sure make a mess sometimes when baking! This is after the pie went into the oven.
Now, please don't laugh! This is my crust recipe. I have used it for about 60 years. Now I use unsalted butter instead of Crisco. I also add a tablespoon of white sugar and one of salt as well.
The Honey Crisp apple pie before cutting is rather lovely to see after the mess and time invested.
That first piece is a doozy to get out.
And now for a taste! Ummmmmmm!
 Please click on image to view larger
Recipe below:
Gere's Apple Pie

Pastry for 2 crusts
8 cups sliced, peeled assorted baking apples - about 3 lbs.
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1. In a large bowl, toss the sliced apples with lemon juice.
2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
5. Bake at 425° for 15 minutes.
6. Reduce heat to 350° and bake 40-45 minutes more or until crust is golden and filling is bubbly.

1 comment:

  1. I too make my own crust. That way there are no added things and I KNOW what's in my crust. Besides, they taste better than 'store bought'.

    Your pie looks absolutely delicious!

    I got some peaches from the farmer's market the other day and thought of you right away.