![]() If I’m using tart apples like Granny Smith, I go 3/4-cups of sugar. ![]() The amount of sugar you use is up to you, but this is my rule of thumb. ![]() Combine apples (6-cups frozen apple slices or chopped pieces) and stir to have the sugar mixture stick to the apples. In a separate mixing bowl, stir together 1/2 to 3/4-cups granulated sugar, 4 tablespoons all-purpose flour, 1/2 teaspoon of cinnamon, and some salt. NOTE: If you are not planning to roll dough immediately, dually wrap in aluminum foil and freeze for up to 3 months. Refrigerate for 30 minutes before rolling. Separate the mass into three equal parts and wrap each part (each part represents a bottom pie crust as well as a top pie crust) in plastic film. Use the fork you used to beat the egg to gather the dough ingredients in the bowl and form a ball of dough. Beat it lightly.Īdd a tablespoon of white distilled vinegar to the egg, then fill the measure cup to the 1-cup mark using ice cold water.īeat the egg mixture directly over the bowl of dry ingredients, scattering that egg all over as you go. Grab a US 1-cup measure cup and crack one of the eggs into it. Use your pastry cutter or hands to blend all until it’s mealy. In a bowl, add shortening, all-purpose flour, baking powder, and salt. If you don’t own a pastry cutter, you’ll use those two blessed things at the bottom of each arm…your hands! If you’ve never made a homemade crust in your life, I’m about to school you on a crust method that works for all pies and it’s a breeze. This method works BECAUSE OF THE PIE CRUST. Right off the bat, if you plan to use a refrigerated pie crust for this recipe, just please keep scrolling and find another recipe. ![]() Label and date if these are going to be made into a pie at a later time. After giving them a squeeze of lemon juice, bag them in 6-cup increments in freezer-safe zippered bags and pop each bag into your freezer. Peel, core, and rough chop into 1-inch pieces. I use four Granny Smith and one Winesap, and I muster just around six cups. In addition to a 9-inch pie plate (you can also easily use a 10-inch pie plate if preferred), you need a large bowl for making an apple filling, a medium bowl for mixing the dough, a wire rack, and plastic wrap.Įvery six cups of apples are equal to one baked pie. You want these eggs to be warming to room temperature before anything else. And it tastes fabulous served as is or with vanilla ice cream.īefore you even grab for your pastry blender, grab two eggs from the refrigerator. But I do so because you’re about to scare yourself silly. Well of course I’m going to tell you it’s this one. Do You Have What You’ll Need to Assemble My Country Apple Pie Recipe? Check the List! You simply need to divide dough in half, roll out two crusts, fit into a 9-inch pie plate or disposable tin, combine sugar and spice into an apple mixture, and bake.īAM. When you are ready to bake a pie, the apples are already chopped and pre-measured in your freezer. Each ball of pie dough yields a bottom crust and a top crust. The additional effort that I referenced above is by way of peeling, chopping, and freezing a few extra apples, and assembling a batch of pie crust to be cut into thirds and refrigerated for use at a later time. Not all three at once unless that’s when you need them! The way this pie turns out EVERY SINGLE TIME will restore your faith in your ability to create beautiful and delicious things. Oh, and there is something to be seriously proud of when you bring something homemade. I always want to bring something, and this pie is nice because it’s more of a gift for your hostess to decide if she wants to serve it immediately or keep it for herself for a later time. If you are like me, you get invitations to LOTS of holiday gatherings. Apples, sugar, cinnamon, and a homemade pie crust that’ll knock your socks off.
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