It’s pretty hard to go wrong with Apple Pie, and there is a reason for the expression easy as pie – because it is so, so easy to make. Even the flaky crust.
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The Secret to a Great Pie
A great fruit pie consists of fruit, sugar and a great crust. Now seriously, don’t be scared by the crust. A lot of people balk at the thought of making a great crust, I did too. However, as you can see from the photo above, I have totally mended my ways, and have learned how to make a really great crust. You can too. All you need is the right tool for the job.
An apple pie is perhaps the simplest of fruit pies, and there’s not much to them, that may be perhaps why the crust is so important when you’re enjoying a homemade apple pie.
“I May Be Bruised, but I Still Taste Sweet”
I can’t help myself but digress here a wee bit. Pretty much every time I sit down to write about some fantabulous thing to share with you all, I nearly always have a song in my head that goes along with whatever I’m writing. I don’t think it is possible for me to even consider anything appl-y without breaking into Bad Apple from Over 60 Minutes With David Wilcox. Does this happen to you?
So about them Apples
When choosing apples for an apple pie, it makes for easier work if you choose larger apples. A lot of people prefer a tart apple, for their homemade apple pies, but the real trick is choosing apples that aren’t too juicy. The really juicy apples with leave you with a soppy mess on your bottom crust, and no amount of perfect flakiness skills will save you then.
Typically, the best apples for the job are courtland, jonagold and honeycrisp. McIntosh apples will do in a pinch as well.
Crust with the Perfect Flakiness
As I mentioned earlier, the secret to the crust, is all about having right tool for the job. Make sure you have a Pastry Knife / Blender, and you’re good to go. Yep, that’s it. There is no real secret recipe, you can have tremendous success if you follow the recipe on the box of lard. Fear not however, I will share with you my favourite pie crust recipe that I have written down in an old faded book, that to tell you the honest to goodness truth I have no idea where it came from, but I’m going to take a guess that it was my Grandmother’s.
- Pastry for two shells
- 6 cups of peeled, sliced apples
- 3/4 cups brown sugar
- 1 tsp. cinnamon
- Preheat oven to 425F
- Prepare bottom pie shell
- Core and peel apples, and slice them until you have six cups
- Mix sugar and cinnamon and apple slices
- Add fruit mixture to pie shell
- Cover with top crust
- Bake for approximately 30 minutes.
- After your top crust is in place, mix equal parts milk and white sugar, and apply to pie with pastry brush;
- Check on your pie in while baking, and if the crust is getting too brown, place a sheet of foil overtop to keep from burning the crust
- 1/3 Cup lard
- 1 cup flour
- 1/4 tsp. salt
- 2 tbsp. cold water
- Mix flour and salt
- Cut in lard with a pastry knife / blender
- Gently work in water with your hands
- I don't double this recipe for two shells. I make a separate ball of pastry dough per shell;
- Fruit pies should have a vented top, so use a lattice top, or cut a few slats into the top - I use an apple shaped cookie cutter, for an extra special touch
“I May be the Sweetest Apple on the Tree”
Now, tell me, how can you not love a blog that quotes David Wilcox tunes while pontificating over apple pie?
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