Thursday, November 22, 2012

Giving thanks.

Happy Thanksgiving! I wish you a day of thankfulness, family, friends, and food.

My favorite: apple pie.




Apple filling
3/4 cup sugar
1/4 cup all purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Dash salt
6 cups thinly sliced pared tart apples (about 5 medium)
2 tablespoons butter or margarine

Pastry for 9-inch two-crust pie
2 2/3 cup all purpose flour
1 teaspoon salt
1 cup white Crisco
7 to 8 tablespoons cold water

Heat oven to 425 degrees.  Prepare pastry. Measure flour and salt into mixing bowl.  With pastry blender, using an up-and-down chopping motion, thoroughly cut in Crisco until particles are size of tiny peas.  Sprinkle in water, 1 tablespoon at a time, tossing with a fork after each addition.  Mix lightly until all flour is moistened and dough almost cleans side of bowl.  One or two teaspoons extra water can be added if needed.  Gather dough together with your hands.  Press firmly into a ball.  Divide dough in half. Place each half cut side down and flatten into a round.

Roll out the one of the balls of dough for the bottom of the pie. Line pan with dough.

Stir together sugar, flour, nutmeg, cinnamon, and salt.  Mix lightly with apples.  Turn into pastry-lined pie pan. 



Roll out the second ball of dough. The top crust can vary depending on who you're trying to impress. I tried for a leaf motif. I stamped leaf into the dough, then removed the stamps to create the negative space.



Dot the apples with butter before covering with top crust. 



I planned to use the leafs to surround the outer crust, but they were too big. I smashed them back together, rolled it back out, and freehanded some pear leaves. I wet the back of them with a bit of water, and laid them around the outer edge of the crust.


I used the same little knife to emphasize that the little appliques were leafs and not just blobs.




Before popping in the oven, cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil the last 5 minutes or so of baking.  Bake 40 to 50 minutes or until crust is nicely browned and juice begins to bubble through slits in crust.



Here's my more traditional take with a criss-cross crust and maple leaves.



Yum yum yum. Happy Thanksgiving everyone!

2 comments:

  1. Yup, that's the only option I had in my Halloween cookie-cutter kit.

    ReplyDelete

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