have and are about to unfold this Holiday Season. Secondly, cleaning out my pantry of all the goodies and baking mixes I picked up at the store. Can we take a break from the kitchen? Instead, here I am
developing an idea to bake an apple pie!! This time I have a valid excuse too--- one of my colleagues-Richard, is leaving for another opportunity and we have planned a surprise Goodbye lunch on Thursday
so I baked an apple pie from scratch. I love to bake and share the joy, of course we all need a little more joy in this world.
Inevitably every single person has a story about their favorite dessert or cookie, and when we share it with others ---a normal occasion turns into a special occasion. This particular recipe comes from one
of my old McCall's Cooking School Collections. Baking is a soothing experience where precise measurements play an important part in a perfect end result. So I have been peeling, coring and slicing a
whole bunch of apples wildly, then making two 10 inch pie crusts from scratch, making the filling and then all that pie crust crimping. I wish I could share with you, the warm and happy feeling I get when I
smell something baking in the oven. When the pie comes out of the oven it will be magical and luscious and will be going straight to work with me tomorrow----Wish you Good Luck in your new endeavors,
For the filling:
All-purpose flour- 1/4 cup
Ground Cinnamon- 3/4 tspn
Ground Nutmeg-1/2 tspn
dash of salt
Lemon juice- 1/2 of a lemon
Apples(I used mostly Granny Smith and Red delicious)- 8 cups
Heavy cream or beaten eggs- 4 tablespoon
For the Crust:
Shortening /Crisco- 1 cup + 2 Tblspn
All-purpose flour- 2 2/3 cups
Cold Water- 8 Tblspns
1. Heat Oven to 425 degrees. Peel, core and slice apples to thin slices.
2. Measure 8 cups and keep aside.
3. Mix together sugar, flour, cinnamon, nutmeg and salt for the filling ingredients . Add sliced apples and keep aside.
4. Cut the shortening into flour and salt until particles are size of small peas. Sprinkle water 1 Tblspn at a time and toss with a fork until all
the flour is moistened and pastry almost cleans the side of the bowl.
5. Gather the pastry into a ball, Divide the ball into half. Store in fridge for about an hour. Shape into 2 flattened rounds on lightly floured surface.
6. Roll the flattened rounds large enough to fit into a 9 inch pie plate. Press the first round down with fingers to fit the shape of the plate.
7. Stir in the apples into the pastry lined deep-dish pie plate drizzle with butter or heavy cream.
8. Cover the top with the second round from step 5 and cover completely, crimp the crust at the edges to seal and flute.
9. Make a few slits or make leaf or star shapes with pastry scraps if desired. Brush with remaining heavy cream or eggs.
10. Bake for 40-45 minutes or until the crust is brown and juice begins to bubble through the slits.
Note: Cover the crimped edges with Aluminum foil while baking, to avoid burning. Remove the foil carefully during the last few minutes of baking to get an even color.