Good Ol’ Apple Pie

Peaches in the Summertime, Apples in the Fall…  Well, it’s fall.  Or just about.

4 comments

We got some apples from our ancient apple tree in the back yard.  Time to make pie!  Make the crust first and let it chill in the fridge while getting the filling ready.

Good Ol’ Apple Pie

Make a crust, for example this one:

Lard Pie Crust for Covered Pies

Ingredients:

  • 3 cups flour
  • pinch of salt
  • 1 cup lard
  • 6-8 tbsp cold water
  • before baking: 1 beaten egg white to baste the top, additional sugar if desired

Directions:

Combine flour and salt in a bowl.  Cut in the lard until it resembled coarse crumbs.  I do that with a fork.  Sprinkle in water a tbsp at a time until the pastry hold together.  Shape into a ball and chill for 30 minutes in the fridge.

Now it is time to prepare the filling.

Apple Pie Filling

Ingredients:

  • 2/3 cups sugar
  • 1/8 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 5 cups of apples, peeled, cored, thinly sliced

Directions:

Mix sugar, salt and spices in a small bowl or mason jar.  Pour HALF of the sugar mixture over the apples and mix well to coat the apples.

Preheat the oven to 350ºF.

Roll out 1/2 the dough about 1/8 inches thick; line 9 inch pie pan.

Sprinkle (most of) the REMAINING HALF of the sugar mixture on the bottom of the pie crust; if you want some of the mixture sprinkled on top of the pie before baking, keep a few tablespoons for this purposes.  Add coated apples.

Roll out the second half of the dough 1/8 inches thick and cover the pie.  Flute rim to press crusts together, cut slits into the top, maybe in the shape of an apple.

Brush the top with beaten egg white and sprinkle more sugar, if desired, preferably with what’s left of the sugar-cinnamon mixture.

Bake for 45 – 50 minutes until the crust is golden brown and the filling is done.

Serve at room temperature or cold, with whipped cream, vanilla ice cream, whipped topping or sharp cheddar cheese on top!

DSCN0260 - Edited.jpg

 

 

 

4 comments on “Good Ol’ Apple Pie”

    1. It turned out very tasty. The nutmeg in it – grated with a wonderful little grater that a special someone sent us 🙂 – makes for a very tasty addition to the spices.

      Like

Leave a Reply to Anne Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.