I wish I could take credit for this gorgeous apple pie, but it was made from start to finish by my daughter and her friend. After a fun morning of thrifting, donairs and a visit to the pumpkin patch, we came home for a pie making and sewing afternoon. I'm so thankful for 5 day Thanksgiving long weekends!
This pie will be delivered to my daughter's friend's family. We can't possibly eat all of this baking! The pumpkin scones from the other day were delivered to the farm where my kids get on the bus and another family from church. The Pear Salted Caramel mini cupcakes went to a birthday party! I wonder where the pumpkin bundt cake with cream cheese icing will end up? I haven't made that in years, but I'm looking forward to it. It's a really moist cake and just perfect for fall. Now, onto today's recipe.
Tenderflake Pastry Recipe - makes 6 single pie crusts
(I always make a whole recipe of the pastry and then freeze what I don't need in ziplock bags)
5 1/2 cups all purpose flour
2 tsp salt
1 lb Tenderflake lard
1 tbsp vinegar
1 egg, lightly beaten
Mix together flour and salt. Cut in Tenderflake lard with pastry blender until it resembles course oatmeal. In a 1 cup measure, combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into Tenderflake mixture. Add only enough water to make dough cling together.
Gather into a ball and divide into 6 portions. Wrap unused portions and refrigerate or freeze.
Roll out each portion on lightly floured surface. If dough is sticking, chill 1 to 2 hours. Transfer dough to pie plate. Trim and flute shells or crusts and bake according to your recipe.
We don't use a "filling" as such. This is the way my Mom always does it, and it's the best apple pie ever, so why change it?
Peel, core and cut up about 6 apples. Put them in a bowl of cold water with a squirt of lemon juice. When your crust is rolled out and ready to go, lay the apples on a tea towel to absorb the excess water.
Cut up some cold butter (about 1/4 cup) and lay the pieces of butter on the apples in the pie shell. Sprinkle with granulated sugar (about 1/4 cup, it's not an exact science). Sprinkle with cinnamon and just a touch of ground ginger.
Put a top crust on your pie. Cut some steam holes. Sprinkle lightly with sugar.
Bake at 425° for 15 minutes. Reduce the temperature to 350° and bake for another 45 minutes.
Another idea: using all the same ingredients as above, I sometimes make this in a sheet pan. I brush the top of the pie with a milk and beaten egg mixture and sprinkle with sugar before baking. Then after it's baked and cooled I drizzle it with a runny glaze made out of icing sugar and milk. There you have... Apple Pie Squares! These are great to make ahead. They freeze well.
|And, when they're done making the mess, |
let them go play in the sewing room or carve a pumpkin!
| Organize ink pads, ribbon, punches and more!|