Perfect Apple Pie

Home-grown apples are abounding just about everywhere you look these days. If you don’t have an apple tree in your backyard, your neighbor probably does. If not,  you know someone who has one — or two —or three.

What are you going to do with the apples on your tree or the ones your neighbor has given you?

If you decide on make an apple pie, you’re not alone. A recent survey from AmazonLocal.com found that apple pie was considered the “Most All-American Food,” with 28 percent of the vote. Apple pie beat out hamburgers (25 percent), hot dogs (20 percent) and barbeque (17 percent).

Here’s an apple pie recipe, courtesy of Pillsbury, which I hope Therese might try with some apples from one of three trees my neighbor and friend, Henry Tweten, has in his backyard.

Perfect Apple Pie
CRUST:
1 box Pillsbury refrigerated pie crusts, softened as directed on box (0r your own)
FILLING:
6 cups thinly sliced, peeled apples (6 medium)
¾ cup sugar
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Heat oven to 425 degrees. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Serve warm with ice cream, if desired.
Yield: Serves 8.
Approximate nutritional analysis per serving: 230 calories, 6 grams fat (2 1/2 grams saturated), no cholesterol, 200 milligrams sodium, 43 grams carbohydrates, 1 grams dietary fiber, 27 grams sugar, 1 gram protein.

3 thoughts on “Perfect Apple Pie

  1. packaged pie crust?? you can’t be serious. The most work is in peeling and coring the apples, and crust from scratch is really–really!–not hard to do.

    I go by proportions. for each unit of flour, 1/3 unit of (usually) vegetable shortening (and not a premium brand). A teaspoon or so of salt per cup of flour. I’ll go two cups flour for a two-crust pie, usually have some left over. I’ve used two knives to cut the shortening into the flour but usually my pastry blender, which is the kind with flat strips of metal, not wires. I try to remember to chill the fat, but usually don’t. Sometimes I will go on a tangent with some vinegar and sugar, or butter, or lard, but again usually not. I sprinkle the cold water on, keeping it to the absolute minimum–to the point where usually the crust mixture is almost too dry to handle. Work in with a fork. Form into a flat ball. Definitely use a pastry cloth or dishtowel (not terry!). I usually use a stocking on my rolling pin (I also have a couple of scraps of hardwood dowel from the hardware store, sometimes I use the dowel instead). Roll gently with short strokes, turning the crust to roll uniformly. If I get a hole, I patch in with a bit of crust and some water, sprinkle a little flour to keep the patch from sticking to the pin. Slide the rolling pin under the crust and lift over the pan. If it tears, I patch. No big deal. The leftover pie dough?–do what my mom did, sprinkle with sugar and cinnamon and bake along with the pie. Or a couple of turnovers with pie filling that won’t fit the pan. Seriously, I am not a foodie. I grew up in a home where pizza came from the Geno’s kit–dry mix for the crust, a little can of sauce, some dried up parmesan–with (seriously) sliced hotdogs as the meat topping. Karo white syrup on baking powder biscuits. I didn’t know until I went to college that people put something other than butter, sugar, and cinnamon on rice. And I still would not stoop to a store-bought pie crust.

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