Now on to another favorite topic, food. For those of you who are baking—and from what I hear, it’s a lot of you—I am sharing the fantastic apple pie recipe courtesy of Patricia Dorph:
Apple Pie
Pastry for two 9-inch pastry pans:
- 2 cups flour
- 1/2 tsp. salt
- 2/3 cups butter
- 2-3 tbs. cold water
- Sift flour and salt together
- Add butter and cut it through with pastry blender until mixture is in pieces, pea size
- Add cold water a few drops at time until moistened enough to hold together in a ball
- Wrap in plastic and chill in refrigerator for 15-30 mins.
- Take more than half for the under crust and roll out and fit into 9” pie pan
Filling:
- 5 cups, cored, peeled and thinly sliced apples. Granny Green and Mackintosh
- Mix together and add to apples
- 3/4 cups brown sugar
- 2 tbs. flour
- 1 tsp. cinnamon
- 1/4 tsp allspice
- 1/4 tsp. nutmeg
- 2 tbs. butter
- Place into pie pan
- Roll out top dough for crust and place on top
- Make 4 slashes in top crust
Bake 450 degrees for 15 mins. Turn heat down to 350 degrees and bake for 20 to 35 mins. Remove when golden brown.
Serve with whipped cream or ice cream. Enjoy
If you’re craving the traditional pumpkin pie, another repeat of one of my favorites:
Pumpkin Pie
Pastry for two 9-inch pastry pans:
- 2 cups flour
- 1/2 tsp. salt
- 2/3 cups butter
- 2-3 tbs. cold water
- Sift flour and salt together
- Add butter and cut it through with pastry blender until mixture is in pieces, pea size
- Add cold water a few drops at time until moistened enough to hold together in a ball
- Wrap in plastic and chill in refrigerator for 15-30 mins.
- Take more than half for the under crust and roll out and fit into 9” pie pan
Filling:
- 2 Large eggs, beaten
- ¾ Cup brown sugar (may also use white sugar)
- ½ Teaspoon salt
- 1 Teaspoon cinnamon
- ½ Teaspoon ginger
- ¼ Teaspoon nutmeg
- ¼ Teaspoon clove
- 15 Oz can pumpkin puree
- 1 12oz can evaporated milk
- In a medium bowl combine ingredients in order listed above.
- Pour the mixture into unbaked piecrust. Bake in pre-heated oven at 425 for 15 minutes.
- Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
- Cool 2 hrs. and serve or refrigerate.