Be sure to make the bottom crust, topping, and then the filling so that the filling doesn't sit and get too liquidy.
1. Bottom crust:
1/2 cup crisco 1 TBS milk
2 TBS boiling water
Whip together with a fork.
Then add 1 1/8 cup flour
1/2 tsp salt
Mix with fork and immediately roll out with enough flour to hold together but not get dry.
* I usually mix this together right in the bottom of the 9" pie dish and press it together along the bottom and sides instead of rolling it out - it is much easier and much less time.
2. Topping:
1/2 cup butter (firm)
1/2 cup brown sugar
1 cup flour
Cut together with a pastry blender or two knives until "mealy".
Filling:
Peel and slice 6-7 Granny Smith apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon - to taste
Mix gently together
Put the apples into the bottom crust and cover with the topping. Bake at 425 degrees for about an hour. Lay a piece of foil over the top of pie to keep it from burning. Take the foil off the pie the last 10 minutes of baking. Pie is done when apples start bubbling over and crust is brown.
1/2 cup crisco 1 TBS milk
2 TBS boiling water
Whip together with a fork.
Then add 1 1/8 cup flour
1/2 tsp salt
Mix with fork and immediately roll out with enough flour to hold together but not get dry.
* I usually mix this together right in the bottom of the 9" pie dish and press it together along the bottom and sides instead of rolling it out - it is much easier and much less time.
2. Topping:
1/2 cup butter (firm)
1/2 cup brown sugar
1 cup flour
Cut together with a pastry blender or two knives until "mealy".
Filling:
Peel and slice 6-7 Granny Smith apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon - to taste
Mix gently together
Put the apples into the bottom crust and cover with the topping. Bake at 425 degrees for about an hour. Lay a piece of foil over the top of pie to keep it from burning. Take the foil off the pie the last 10 minutes of baking. Pie is done when apples start bubbling over and crust is brown.
*From Karen Ashton
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