Emily wanted to try her hand at baking an apple pie from scratch, including the crust, so she found a recipe in the BH&G New Cookbook and set to work.
First she made the crust from their Double-Crust Pie pastry recipe:
375 deg. oven
Ingredients were simple:
- 2 C all-purpose flour
- 2/3 C shortening
- 6-7 Tbs cold water
Stir the flour and 1/2 tsp salt, then using a pastry blender, cut in the shortening till pieces are pea-sized. Sprinkle 1 Tbs of water over part of the mixture, gently tossing with fork. Push moistened dough to side of bowl and repeat, 1Tbs at a time, until the dough is moistened.
Divide it in half and form into two balls. On lightly floured surface, flatten 1 dough ball and roll into 12-inch circle. Transfer to 9 in pie plate.
After filling with the apple pie mixture (below) roll remaining dough and place on top of filling, cutting several slits on top with sharp knife. Fold top pastry under bottom pastry.
Ok, now for the filling:
- 6 C thinly sliced, peeled cooking apples, about 2 1/2 lbs--she used Granny Smith
- 1 Tbs lemon juice (optional)
- 3/4 C sugar
- 2 Tbs all-purpose flour
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- she opted not to use any raisins or chopped walnuts, but it calls for 1/2 C or either, if you want
Transfer mixture to pastry-lined pie plate and add the second pastry to the top. Finish as desired--crimp, use a fork, etc.
Cover edge of pie with foil to prevent over-browning. Bake in 375 deg oven for 25 min. Remove foil and bake for 25-30 min more or till top is golden. Cool on wire rack, if you can wait that long. :)
They do note that you should use a glass or dull metal pie plate if you want the bottom of the crust to be browned as well. Shiny metal pie pans can cause bottom pastry crust to turn out soggy, and are fine for crumb-crust pies.