One morning after picking up my produce basket from Bountiful Baskets food co-op, I realized we just had too many apples. What to do? Make a pie!
Neither of us had ever baked a pie from scratch before. So I consulted my friend Rachel because she knows how to do such things. And the recipe she sent me looked reassuringly easy.
Here is how you make an apple pie.
2 cups flour
1 teaspoon salt
1 cup shortening
1/2 cup water
6 – 8 medium apples (i used gala)
1/4 cup flour
1/2 cup sugar
1/4 teaspoon nutmeg
3/4 teaspoon cinnimon
dash of salt
Step 1: Make your dough ahead of time
Put the flour in a big bowl and mix in the shortening until it’s in pea sized pieces. Normally, people do this with a mixer. Not the Pattersons! A fork and knife did the trick, albeit slowly.
Next, add the water and knead it until it forms a gooey mass. Divide this into two even balls, wrap them with plastic wrap, and put them in the fridge for four hours or overnight.
Step 2: Whip up some apple pie filling
Take the dough out of the fridge and let it sit on your counter while you do this part. That’ll let it soften so you can work with it.
Peel, core, and slice the apples. Throw the apple wedges into a big bowl. In a separate bowl, mix together the other filling ingredients. Pour that over the apples and mix it up until the apples are well coated.
Step 3: Create the crust
Roll out the dough balls on a well-floured surface until they’re big enough to make a pie crust. Put one in the pie pan, pour in the filling, and put the other on top. Cut off the excess dough around the edges.
Step 4: Bake it!
Bake it at 425 for 50-60 minutes. I guess you can poke it with a fork at some point to see how well cooked the apples are. Rachel did instruct us to put foil around it at 45 minutes, which we neglected to do. Oops.
And the finished product:
Okay, it’s not the prettiest pie. But it was quite tasty with large scoops of vanilla ice cream. We had pie for dinner for a couple days.