Special occasions call for pie.
So I peeled, chopped, sprinkled, mixed, piled high and crimped.
Then I cut initials J and B.
Not too bad!
It was yummylicious!
(Family photos may not be borrowed or pinned.)
Congratulations to J and B!
Over the years I have modified the Betty Crocker Cookbook apple pie recipe to suit me. I use more apples than the recipe calls for, because I like full pies, not flat ones. I increase the measurements for the sugar and spices too. Then I toss some ground cloves in there, which is not in the recipe at all. I use a mix of apples, Jonagolds, Granny Smith and Golden Delicious, because those hold their apple shape pretty well when cooked (they are juicy but don't turn to mush) and produce the sweet and tart taste I am after.
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PS- I have been asked for the pie recipe, so I am adding the recipe as printed in the Betty Crocker Cookbook.
Fresh Apple Pie (9 inch)
Pastry for 9 inch, two crust pie
3/4 cup sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
6 cups thinly sliced pared tart apples (about 6 medium)
2 tablespoons butter
Heat oven to 425. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry lined pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3 inch strip of aluminum foil; remove foil during the last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes.
(See my notes above if you are interested in the changes I make to the recipe.)
Standard Pastry (for two crust, 9 inch pie)
2/3 cups lard (or 2/3 cup plus 2 tablespoons shortening)
2 cups all purpose flour
1 teaspoon salt
4-5 tablespoons cold water
Cut lard/shortening into flour and salt until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into ball; divide in half; shape into flattened round on lightly floured surface. Roll pastry 2 inches larger than pie plate with flour covered rolling pin. Fold pastry into quarters; ease into plate and unfold, pressing firmly against sides and bottom. Fill with pie filling and then repeat with top pastry. Seal and fold under edges. Flute edge. Bake as directed.
