Easy Apple Pie

[Guest guest]

9 inch Apple Pie

 

Pastry for 9-inch Two-crust pie (recipe follows)

 

3/4 cup sugar

 

1/4 cup all purpose flour (if using self rising flour, omit the salt)

 

1/2 tsp. nutmeg

 

1/2 tsp. cinnamon

 

Dash salt

 

6 cups thinly sliced peeled tart apples

 

2 Tbsp. butter or margarine

 

 

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour, nutmeg,

cinnamon and salt; mix with apples. Turn into pastry lined pan; dot with

butter. Cover with top crust which has slits cut in it. Seal edges. Cover

edges with 2 or 3 inch strip of aluminum foil to prevent excessive browning;

remove foil last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through

slits in crust.

 

 

 

Pie Crust in KitchenAid

 

 

 

Servings: 2

 

 

 

2 1/4 c Flour, all-purpose

 

 

 

3/4 c Shortening, well chilled

 

 

 

2 T Butter or margarine, chilled

 

 

 

5 T Or 6 water, well chilled

 

 

 

Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and

drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut

shortening into flour until particles are size of small peas, about 30 seconds.

Add water, a tablespoon at a time, until all particles are moistened. Use only

enough water to make pastry form a ball. Watch dough closely as over mixing will

result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch

thickness between pieces of waxed paper. Fold pastry into quarters; ease into

pie plate and unfold, pressing firmly against bottom and side. Trim and crimp

edges. Fill and bake as desired. For Baked Pastry Shell: Prick sides and bottom

with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely

before filling.

 

 

 

~NOTE: You will need to double this recipe for two pieces of dough.~

 

Join Content for Foodies and receive a weekly newsletter filled with articles

that discuss different types of food, gadgets, small appliances, and so much

more.

 

 

 

[Guest guest]

Thanks alot Amy.

Renee

 

Amy Brantley <amy_brantley wrote:

9 inch Apple Pie

 

Pastry for 9-inch Two-crust pie (recipe follows)

 

3/4 cup sugar

 

1/4 cup all purpose flour (if using self rising flour, omit the salt)

 

1/2 tsp. nutmeg

 

1/2 tsp. cinnamon

 

Dash salt

 

6 cups thinly sliced peeled tart apples

 

2 Tbsp. butter or margarine

 

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour, nutmeg,

cinnamon and salt; mix with apples. Turn into pastry lined pan; dot with butter.

Cover with top crust which has slits cut in it. Seal edges. Cover edges with 2

or 3 inch strip of aluminum foil to prevent excessive browning; remove foil last

15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through

slits in crust.

 

Pie Crust in KitchenAid

 

Servings: 2

 

2 1/4 c Flour, all-purpose

 

3/4 c Shortening, well chilled

 

2 T Butter or margarine, chilled

 

5 T Or 6 water, well chilled

 

Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and

drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut

shortening into flour until particles are size of small peas, about 30 seconds.

Add water, a tablespoon at a time, until all particles are moistened. Use only

enough water to make pastry form a ball. Watch dough closely as over mixing will

result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch

thickness between pieces of waxed paper. Fold pastry into quarters; ease into

pie plate and unfold, pressing firmly against bottom and side. Trim and crimp

edges. Fill and bake as desired. For Baked Pastry Shell: Prick sides and bottom

with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely

before filling.

 

~NOTE: You will need to double this recipe for two pieces of dough.~

 

Join Content for Foodies and receive a weekly newsletter filled with articles

that discuss different types of food, gadgets, small appliances, and so much

more.