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I've had this bag of Granny Smith apples in my fridge for a while now. I didn't want to see them go to waste, but they were getting soft. Time to make a pie. I knew my mother-in-law makes an easy crust that you shake in a container. I wanted to learn how to make it, so Abby and I took a walk down the street with our ingredients to "pie crust school".
Always gather your ingredients first.
Put the flour, salt and shortening in a plastic container that has a lid.
Incorporate those ingredients together with a pastry blender.
Place lid on container and shake for 60 seconds.
Meanwhile you can peel your apples.
After the shaking, in a small bowl mix together one egg, 5 Tbsp. water and one Tbsp. of apple cider vinegar. Whisk together then add to your crust.
And...shake again.
The result should look more like a dough ball.
Scrape down the bowl and pat into a ball. Then divide into 4 equal sections. This recipe makes enough dough for two double crusted pies (and it will keep in the fridge for a couple of days).
I learned what a rolling pin sleeve was.
Roll out your bottom crust and fill with your prepared apples. In this recipe we used cinnamon and nutmeg then topped it with dollops of butter and orange marmalade.
Add your top crust, seal all around the edges, brush with milk and sprinkle with sugar. Don't forget to pierce the crust for steam venting.
Bake at 450 for 15 minutes, then drop to 350 for about 30 to 35 minutes.
Enjoy!
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