Mike's Apple Pie Recipe
The keys to a great apple pie:
The Crust --
4 cups of Gold Medal General Purpose Flour
2 Tea spoons of Salt
2 Tablespoons of Sugar
1 ¼ cup of white Crisco & ½ cup of butter Crisco
1/3 cup of water
2 Tablespoons of White Vinegar
8 Golden Delicious Apples
In a large bowl add 4 cups of flour. Then add 2 tablespoons of salt and 2 tablespoons of sugar. Mix these thoroughly with a fork. Next cut the Crisco – 1 ¼ cups of the white Crisco and ½ cup of the butter flavor into the flour mixture. Cut them together until the flour and Crisco are evenly blended (do by hand – do not use a blender under any circumstances).
Now, put 1/3 cup of water in a measuring cup. Add one egg to the water and then add 2 tablespoons white vinegar. Using a fork – stir the water, egg and vinegar.
Add the water, vinegar and egg mix in small amounts to the flour/Crisco mixture. Mix it with a fork using upward strokes. Add only what you need and don't soak the flour/Crisco mix. The fewer strokes of the fork the better. Mix it as efficiently as possible.
Now set your crust in the refrigerator for about a half hour.
Peel and slice your 8 – 10 golden delicious apples. Golden Delicious apples are sweet and tender not tart and crisp like many apples. There's nothing worse than crispy apples in a pie. Cut them into small pieces. Small pieces average size ½ to ¾ inch each cook much better than large chunks. Add 1 cup of sugar along with 2 tablespoons of flour to your sliced-up apples and mix them together.
Now take your crust out of the refrigerator and cut it into 4 equal parts. This recipe will make two complete pies.
Roll out the crust to the size of your pie plate.
Once you place the apples in the pie plate. Stack the apples appropriately. They will be reduced in size as they cook. Place 5 to 6 slices of butter equally spaced around the pie. Then sprinkle a small amount of cinnamon across the apples and put the top crust on the pie and roll up the edges.
Poke a few knife holes in the top. Finally sprinkle some sugar and the cinnamon on the top crust.
Bake at 425 degrees for 20 minutes – then reduce the heat to 350 for the next 40 minutes. Bake for one hour total.
WHEN THE JUICE STARTS RUNNING OVER – YOU ARE GOOD TO GO.
IT TASTES BEST ABOUT AN HOUR AFTER IT COMES OUT OF THE OVEN – BUT IS STILL OUTSTANDING THE NEXT DAY AND THE DAY AFTER AS WELL. ALWAYS EAT IT HOT.
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