Saturday, November 21, 2009

Apple Pie

This recipe has been in my family a long time. We got it from the lady who used to live in the apartment downstairs from my grandmother. Mrs. Heerschap was famous for her apple pie.

I like to use a mixture of apples in this pie. Tart, firm apples work best (Granny Smith, Rome, Gala, Macintosh)

8 medium apples, peeled and sliced
2 tablespoons flour
3/4 cup sugar
1 teaspoon salt
1 tablespoon lemon juice
1/4 cup brown sugar
1 teaspoon cinnamon
butter
2 pie crusts*

Mix ingredients. Place in bottom pie crust. Dot with butter. Top with remaining crust. Pinch edges closed. Cut vents in top of crust.

Bake 40 minutes at 400.

*I like to use the recipe in the Better Homes & Gardens Baking Book:
2 cups flour
2/3 cup shortening
1/2 tsp salt
6 to 8 TBL ice water

Mix flour, shortening and salt with a fork. Add water little by little until the dough comes together. Wrap it in plastic wrap and refrigerate at least an hour. (And the less you handle the dough, the better.)

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