Summers End
As I sit here drinking my coffee, I realize that summer in New England is drawing to a close. A lone leaf falls here and there, some with bring color other just brown, My mum is covered with buds with a promise of an explosion of color.
I love the change of the seasons. Here in New England we have four very different seasons. Were as in Texas you have two seasons hot and cold.
Thinking of fall makes me think of apple picking season is coming upon us. The kitchen will be filled with the smells of apple pie, apple crisp, fried apple pies and fried apples. I love to cook, since it is a relaxer for me. It helps me unwind from a stressful day or week. Pie making is a joy.
Today I will share some of my pie making tips so you too can make the perfect pies for the fall and holiday seasons.
Pie Crust
3 cups flour
1 cup shortening (Crisco in the block form)
1 teaspoon salt
9 tablespoons of cold water
In a mixing bowl put flour, salt and shortening. Cut the shortening in with a pastry blender. Do not mix with a spoon it will make the crust tough. Pour the cold water over the mixture and cut into the flour mixture until mixed in. The crust mixture will be crumbly this is good.
Keep point try not to touch the dough any more than necessary. The oils from your hands will make the crust tough also.
Take a dish rag and damp wipe the counter and take two pieces of plastic wrap (not press n seal) and put them on the counter. Divide your dough in half and place in center of plastic wrap. Take two more pieces of plastic wrap ( I use the cheap stuff, not name brand) and put on top. Using a rolling pin roll your dough until very about an 1/8" thick. remove the top plastic wrap gently. Pick up the bottom plastic wrap and flip the dough into your pie pan. I prefer stoneware (By Pamper Chef) but any pie pan will work. Remove the plastic wrap.
Fill with your apple mixture and repeat the pie crust rolling out for the top. Pinch the edges together and trim of excess. Place cuts in top of crust to vent the pie. Sprinkle top with sugar and cinnamon.
Bake ate 350 degrees for about 45 mins or until golden brown. Serve warm or room temperature. Pie will thicken as it cools.
Apple Pie filling
5-8 Apples (crisp and tart are my favorites) peeled, sliced thinly
1/2 cup white sugar
1/4 cup brown sugar (adjust sugar to your sweetness level)
1/4 cup flour (thicken)
2 teaspoons of cinnamon
I hope you enjoy making your own perfect apple pie.
Have a wonderful middle of the week.
I love the change of the seasons. Here in New England we have four very different seasons. Were as in Texas you have two seasons hot and cold.
Thinking of fall makes me think of apple picking season is coming upon us. The kitchen will be filled with the smells of apple pie, apple crisp, fried apple pies and fried apples. I love to cook, since it is a relaxer for me. It helps me unwind from a stressful day or week. Pie making is a joy.
Today I will share some of my pie making tips so you too can make the perfect pies for the fall and holiday seasons.
Pie Crust
3 cups flour
1 cup shortening (Crisco in the block form)
1 teaspoon salt
9 tablespoons of cold water
In a mixing bowl put flour, salt and shortening. Cut the shortening in with a pastry blender. Do not mix with a spoon it will make the crust tough. Pour the cold water over the mixture and cut into the flour mixture until mixed in. The crust mixture will be crumbly this is good.
Keep point try not to touch the dough any more than necessary. The oils from your hands will make the crust tough also.
Take a dish rag and damp wipe the counter and take two pieces of plastic wrap (not press n seal) and put them on the counter. Divide your dough in half and place in center of plastic wrap. Take two more pieces of plastic wrap ( I use the cheap stuff, not name brand) and put on top. Using a rolling pin roll your dough until very about an 1/8" thick. remove the top plastic wrap gently. Pick up the bottom plastic wrap and flip the dough into your pie pan. I prefer stoneware (By Pamper Chef) but any pie pan will work. Remove the plastic wrap.
Fill with your apple mixture and repeat the pie crust rolling out for the top. Pinch the edges together and trim of excess. Place cuts in top of crust to vent the pie. Sprinkle top with sugar and cinnamon.
Bake ate 350 degrees for about 45 mins or until golden brown. Serve warm or room temperature. Pie will thicken as it cools.
Apple Pie filling
5-8 Apples (crisp and tart are my favorites) peeled, sliced thinly
1/2 cup white sugar
1/4 cup brown sugar (adjust sugar to your sweetness level)
1/4 cup flour (thicken)
2 teaspoons of cinnamon
I hope you enjoy making your own perfect apple pie.
Have a wonderful middle of the week.
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