Apple pie, tis the fall season!

I have debated so many times about writing recipes on my blog. Everyone does it and it just seems to lesson the wow out of it when recipes are so easily thrown around these days. Grandma had a recipe box or her head that is it! We don’t even use that anymore, we go straight for the computer and have our favorite sights to go to when looking for a recipe. I think to myself, “who are you a kidden you ain’t no ‘Pioneer Woman’ either.” But I aspire to be like her in the kitchen and even more than that my grandma who was so delicate the way she made her food. Me, I’m a little different, I’m a thrower. I get a recipe, and kind of sort of go by it mostly. Anyway, I decided out of honor to the recipes in this family, I want to log them out.Only if it is just for me. So, that is why I plan on putting several recipes out here in the near future.

  Starting off, it’s fall and my mother in law has a billion and one apples on her trees. She and the kids have made TONES of apple juice and apple sauce. I have made many apple pies and freeze them until that moment when you need to pull one out of the freezer.

Grandma’s Pie Crust and Apple Pie

Pie Crust

3 cups of unbleached flour
1 cup of shortening
1/4 cup of softened butter
5 tbs water
1 egg
1/2 tsp salt
1 tbs vinegar

Mix dry ingredients thru a sifter then blend the wet ingredients and then add the wet ingredients to the dry. Grandma always said to not mess with it much. Mix it just enough to be mixed and then roll it out with flour so it won’t stick to table. Sometimes it doesn’t look the prettiest because I try to do as grandma said and not mess with it too much. It takes the flaky out of it if you do.

Mixture together in pan,  I mix with fork.

Mixed

Makes two crusts, if you are just doing a bottom. But makes a top and bottom for an apple pie. Ready to go into oven.

Apple Pie

( I make this first so the apples can soak up all juice in it! while preparing the pie)

4-5 apples (whatever kind you like) Peel, core and cut up
Zest of one lemon
Zest of one orange
1 tbs  lemon juice
1 tbs orange juice
1/2 cup sugar (1 tbs to sprinkle on top of crust)
3/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice

Add mixture to your prepared apples and mix well. Pour into prepared crust and top with remaining crust. Seal edges and pop in oven at 350 degrees for 1hour.

My apple, peeler, corer, slicer, love this gadget !

They are now peeled, cored and sliced but now I go thru and cut them up  in half

mixed with wet ingredients and sit until crust is ready.

A piece of the final product….

So, just a little FYI, I do not cook it before I take it to the freezer. I make the pie put foil all around it and place it in a gallon zip log bag ever so gently. So, when I decide to pull it out of the freezer, I take foil and out of bag, I place it in the oven on 150 degrees for an hour or so to defrost,  then when it’s completely defrosted I crank the heat up to the 350 degree tempature and let it cook for another hour. This makes those apples so tender and just melt in the mouth. Can’t eat it without vanilla ice cream in my book.

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October 23, 2012 - 8:57 pm

Jenay - YUM!!! you better be freezing some of that yummyness for Thanksgiving!!! YUM!!!

October 23, 2012 - 9:01 pm

Brandee Shafer - mmm mmm…I’ll have to try this!!!

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