Jen's Independence Day Apple Pie Recipe!

What goes together better than hooking and homemade apple pie!? Here's Jen's recipe...
Put on your pink 1950s apron and get ready to impress your friends! It’s homemade apple pie. Apple Pie! For the crust: Make ahead of time and let it cool in the refrigerator. 2 2/3 cups of all-purpose flour ¾ teaspoon of kosher salt ¾ teaspoon of sugar ½ cup of chilled butter, cut into pieces ½ cup of chilled shortening, cut in to pieces Place the first three ingredients in a food processor and pulse to combine. Add the remaining ingredients and pulse until crumbly. Transfer to a bowl. Working quickly, stir mixture with a fork, gradually adding ¼ to ½ cup ofvery cold water until dough begins to form. Roll into a ball and divide into two equal portions and wrap in plastic wrap. Chill at least one hour. 6 cups (1 ½ lbs) of peeled, sliced apples (I use Golden Delicious) 1 tablespoon of lemon juice ½ cup of sugar ½ firmly packed brown sugar 2 tablespoons of all-purpose flour ½ ground cinnamon ¼ teaspoon ground nutmeg 2 tablespoons of butter or margarine (Come on, you know you want to use real butter.) 1 egg yolk, lightly beaten (I use it sparingly) 2 teaspoons of sugar 1/8 of a teaspoon ground cinnamon On a lightly floured surface, roll ½ of your pastry to about 1/8 inch thick and place into a 9-inch pie plate. Set aside. In a large bowl, combine apple and lemon juice. Ina seperate bowl, add 1/2 cup of sugar and next four ingredients. Mix well. Pour over apples mixture, tossing gently. Spoon the mixture evenly in pastry shell and dot with butter. Roll the remaining pastry shell to 1/8 inch thickness and transfer to the top of pie. Form a pretty crust by pinching the edges or if you have extra pastry, use a cookie cutter to form maple leaves or other cute design and add to top of pie for decoration. Cut slits in the top of crust. Brush with beaten egg (I never use the whole egg yolk as I think it tends to brown too much). Combine: 2 teaspoons of sugar and 1/8 of a teaspoon of cinnamon and sprinkle over the pie. Cover the edges of crust with foil to prevent too much browning and place in a 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. I take off the foil during the last ten or fifteen minutes to brown the edges. Don’t leave in the windowsill to cool as some pesky neighborhood child might run off with it. Sit down and enjoy with a large glass of milk!
Happy baking and happy hooking!!!

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  • Charles Heflin
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