This recipe holds special meaning to me. Whenever Thanksgiving rolled around, everyone looked forward to my mother's apple pies. No one could ever duplicate her crust or filling. I remember one fall day, soon after I began dating my husband, my mother and I stood side by side while she showed me how to place the dough into the pie plate. Like before, (and even now) my pie crust came out cracked, while hers came out perfect and smooth. With my mother, I made my first apple pie, which I brought over to my husband's house. (They say that a way to a man's heart is through his stomach, and well, it must have worked...) Anyway, I am getting off the point. My mother died on March 10, 2011. She was my best friend, the one who understood me fully, and loved me unconditionally. Holidays are hard, and this will be our 2nd Christmas with out her. My nephew Scott has since taken over the pie making. (he made two delicious pies at Thanksgiving, using this recipe) He will be coming over to my house in January, where he will be making another one of my mother's gems. Ma, I love you and miss you every day!
Pie crust: makes two pie crusts
2 cups flour
2/3 cups crisco
- mash to pea size
- add ice water to form a crust (6/7 tablespoons)
** I do not roll out the crust. I take pieces of crust and gently fit the pieces to the bottom and side of the pie plate. The crust comes out flakier that way. I do the same with the top crust.
Filling:
6/7 apples
- slice apples
- add 1 tablespoon of flour
- 1 teaspoon of cinnamon and a dash of nutmeg
- Add lemon juice if apples are not tart enough
- add 3/4+ cups of sugar and mix
- Fit crust on bottom of pie plate
- Add filling
- Fit crust on top of pie
- Poke fork holes in pie
- Brush with Milk
- Bake on bottom shelf of 400 degree oven for 50+ minutes. (until pie bubbles) If edges are getting to brown, cover edges with foil
-Queenie Cuisine
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