If you’re expecting company, you should bake a pie. If you’re going to a potluck, you should bake a pie. If you’re celebrating the good old 4th of July, take a pie. For the red, white and blue Holiday, try green Granny Smith apples and maybe a few other varieties mixed in.
FIRST: Here’s what you will need for baking a special homemade apple pie: 4-5 McIntosh apples, 4-5 Granny Smith apples (peeled, cored and sliced) one cup sugar, 2 tablespoons flour, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, a little shake of salt, cinnamon, nutmeg and make a double crust pie dough- recipe to follow.
I’m using all Granny Smith apples since I couldn’t find McIntosh ones. Thanks, Granny. Please don’t eat those bananas in the background. We need them for smoothies, but that’s another story.
8 apples peeled, cored and sliced with the lemon zest, lemon juice, sugar, flour, cinnamon, nutmeg, dash of salt added. Mix it well and let sit while you make the pie dough.
TWO: Pie dough – mix together 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon salt, 8 tablespoons vegetable shortening and 12 tablespoons chilled butter cut into little pieces. (Have ready 6-8 tablespoons ice water for after when dough is all mixed.)
You can use a spoon, knife, fork or one of these to cut the butter and shortening through the flour making it like coarse crumbs—-
After the pie dough mix looks coarse and crummy, I mean like coarse crumbs, add the ice water a tablespoon at a time and use your hands to push it together. Then form dough into two disks.
This is the flour worked in with the butter and shortening and a little salt and sugar.
Adding the ice water, a tablespoon at a time…
Wrap the two disks tightly in plastic wrap and chill for 1 hour— chill the dough disks, not you…you don’t need to chill, or you can if you want. Chill out!
Those 70ish Girls- The Apple of my Eye: Pie! By Lav
Continuing: preheat a rimmed cookie sheet in oven at 500 degrees.
Roll out bottom crust. It might not be pretty, but you can patch it with a little water and tear edges off as patches.
Place the rolled out crust into bottom of a pie pan and put the apples in. If there’s too much juice, drain some off.
Next roll out the top crust, cut slits – make a design of your choice- fold it once in half, place gently halfway across apples, then open top crust 100% then seal edges. You can use a fork to press edges together or just your fingers pinching top to bottom crusts.
Gently pull entire crust on top of apple filling. Seal edges.
Put pie on cookie sheet in oven and drop temp to 425 degrees for 25 minutes. Then after 25 minutes, rotate the pie and drop oven temp to 375 degrees for another 25 minutes or til golden brown.
Take it out of oven when it’s bubbly hot and golden brown.
Let it cool then enjoy eating it! Add ice cream for A La mode or whipped cream to make it more tasty. Enjoy!
Cousin Lav, I can’t reply to the comments left on your blog. The comments are from Judy Dykstra-Brown, not her sister, Patti. Lifelessons is her blog which I know you follow. I will cut and paste and republish.
I have that exact same pie plate inherited from my mother! I see now that both of your “parts” were published today, but in the reader, the newest post comes first so it appears we’ve missed part 1. Was there any reason for your publishing in two parts? Just curious. Depending on how many people we are following publish between your first and second parts, we may not find your first part quickly, so publishing a link would help those confused old souls like me. I’m going to try your recipe. Patti makes the best apple pie I’ve tasted but looks like this one will rival hers. Well done instructions and illustrations! Hope to see you again one of these years.
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The reason that I wrote both parts separately was an accident. I hit publish prematurely, being sleepy and unable to read my tiny cellphone. Have a couple other excuses but that’s my main one. Pls forgive me. Being 70ish is challenging. I see your point about confusing people on Part & 2. I will refer this to my sweet talented blogger Cuz, Mary. Thank you, Patty.
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You could just copy the first one, paste it at the top of the second one, change the name and save.. Then erase the first one. Easiest way… Or leave as is and hope others catch on faster than me.. At any rate, thanks for the recipe.
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