A slightly better Pie experience

I tried another apple pie. I had to. Something inside me would not rest until I made a more edible apple pie. So I made the crust and put it in the freezer (a trick for a flakier crust). I had the apples ready for the filling. I just didn't have the time! I was so geared up to make this thing that I didn't take bed-time into consideration. Which is always a mistake with 2 kids under the age of 3, and a husband who works the annoying 4a.m. shift. So the pie was put on hold. Crust in the freezer, apples in the fridge, family in bed.

Eventually I was able to get back to my little project. I let the crust thaw out, it only took about 20 minutes before it was manageable enough. Since making the last pie, my mom told me to try rolling the crust out between 2 layers or cling wrap, so I did, and it was great! A little tricky at first, just because the whole dough would slide around sometimes, but it was amazing to not have sticky dough on my work surface, or my rolling pin, or my hands. And it was SO easy to move the crust into the pie plate. No torn up pie crusts here!

 It all came together very nicely. The recipe I used is from my Aunt Cherin and it calls for the more traditional top crust. I used Granny Smith apples again. I like the almost-sour taste that you get with them, but I want to use a different apple next time (yes, there will be a "next time"). If anyone has a good apple suggestion I would love to hear it!

I put the top on and practiced my fluting. It took some effort but I think it paid off. Then I was so excited that I was able to put "slits" in a pie that I just went ahead and slit it. Two slits, right in the middle. After doing that I decided I should try to make it look pretty. So I cut out some "leaves" with the extra crust dough. Now those slits look awful! Oh well, maybe it will teach me to be more patient...maybe.

I remembered the cookie sheet! Even with the top crust it juiced out a little. Maybe because I used more apples than called for, but I'm not sad about it. :) Before baking I rubbed it with some milk (I don't have a pastry brush so I just used my fingers), and then sprinkled some sugar over the whole thing. How can that ever be wrong!!

And here it is! Ain't it purty?!!

 

It tasted good too! The apples were still a little firm and there was no smokiness, perfect! I think I liked it better than my last apple pie. It was simple. There weren't so many flavors vying for attention. Kind of like when my kids are sleeping..., nice.

Anyway, here's the recipe if you're interested:

Pie Crust (Double Crust)

3 C. flour

1t. salt

2t. sugar

1 1/2 C. shortening 

Cut the shortening into dry igredients

1 egg

1T. vinigar

1/2C. water

Mix and add to dry mixture as needed. Combine it well, but handle as little as possible....I know, I know. Separate into two balls (or whatever shape  you care for), wrap'em up and freeze them for at least 15 minutes (or an hour, or over night). 

Washington State Apple Pie

6C. sliced, peeled, tart apples

2T. water

1T lemon juice

Heat in saucepan on medium heat until apple are tender. Cool (do not drain)

In a large bowl toss apples with;

1/2C. packed brown sugar

3T. flour

1t. cinnimon

1/4t. nutmeg

1/8t. ginger

1/8t. salt

Bake @ 450 degrees F, for 10 minutes. Reduce heat to 350 and continue baking 35-45 minutes, or until golden brown. Yummy!!