Just Baking

For a beginning baker, I’ve probably baked apple pie more than any other baked product.  However, I do this only during apple season.  In Ohio, where I live, we have a really good apple season, and I enjoy using local apples to make pies.

The recipe I use is one that my mother taught me about ten years ago.  What’s good about it is that it’s easy to do, for those of us that aren’t that used to baking.  Until recently, I had to call my mom every year to make sure I had the recipe correct.  Ok, I’ll admit it… I called her this year, too!

The recipe is after the break!

The crust is very good.  I’m sure there are better, but part of what I really like about it is that anyone can get a good crust with it.  It’s flaky and very tasty!  Unlike most pie crusts that rely on everything be ice cold, this recipe uses hot water, and even I can put a crust together in a matter of about 8 minutes!

Before making the pie, preheat the oven to 450 degrees F.

Start with 1/4 cup boiling water, and add 3/4 cup shortening.  Using a fork, blend until the water is mixed smoothly with the shortening, then add 2 cups of flour and a pinch or so of salt.  Using the same fork, mix just until the crust comes together.  Separate into 2 halves and roll the crust out between 2 sheets of waxed paper.

After the crust is rolled out, leave between the sheets of  waxed paper while the apples are prepped.  For the apple selection, I like to use 2-3 varieties of apples that keep their shape pretty well.  Jonathon, Winesap, Northern Spy, and Ida Red work well.  I generally select about 9 medium sized apples, fewer if the apples are larger.

What I love about the apple peeler-slicer-corer is that is makes prepping apples that are good and firm a snap.  It usually takes a little extra removal of peel that doesn’t quite come off with the peeler, but what used to take me 30 minutes or more now only takes me 10!

Once all the apples are peeled, cored and sliced, it’s a simple thing to halve them with a knife to create perfect 1/4″ slices.  In a mixing bowl with the apple slices, add 2 heaping tablespoons of flour, just shy of one cup of turbinado sugar and cinnamon to taste (I like a lot of cinnamon!).  Gently fold this all together.

In a deep dish pie dish, lay in the first crust.  This is one area where I used to get REALLY frustrated.  Now, I don’t care if it’s not perfect…  We’re going to eat it, not frame it!  If I get tears or one area doesn’t quite stretch far enough, I just use spare crust from somewhere else to patch it up; trust me, no one cares!

Once the crust is in the dish, gently  put the apple mixture into the crust, piling it up as high as it will go.  Once it’s all in, add about 5 pats of butter arranged around the top of the apples.

From there, just place the 2nd crust over the whole mess, then, using a kitchen knife, trim the excess of both crusts by following the lip of the pie pan.  Crimp the 2 crusts together, then cut a few slits in the crust to allow steam to escape while the pie bakes.

Using milk or cream, lightly brush the top of the crust, then sprinkle with turbinado sugar.  This step isn’t needed, but gives the crust a nice, crunchy texture.

Bake at 450 degrees F for 10 minutes, then reduce the temperature down to 350 for another 50 minutes.  Let the pie set out for about 30 minutes after it’s finished before serving, then serve with ice cream, a good cheddar cheese or a big glass of milk!

If you try this, let me know how it comes out…  It really is simple to do, and it comes out well time after time!