Today is my husband’s  53rd birthday and I decided to make him a pie instead of a cake.  Apples are falling off all of our trees and that’s perfect because it is the only pie I can make with any consistency. The recipe I use is what my mom taught me  when I was a teenager.

Mama’s Apple Pie

           Make your pie dough first.

pastry:

2 1/2 cups all-purpose flour

1 cup shortening

1/4 teaspoon salt

1 egg

1/4 cup cold water

1 tablespoon distilled white vinegar

1. In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.

2. Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball.

3. Wrap with plastic and chill in refrigerator for 15 to 30 minutes.

          While it is chilling prepare your apples.

filling:

8 cups peeled and sliced apples:  usually about 6 to 10 apples.  I use any variety falling off our trees, Granny Smith’s are especially good.

1 to 1/2 Cups sugar: depends how sweet or tart you want your pie.

1/4 cup flour

1 tablespoon cinnamon: or less depending on your taste.  We love cinnamon!

1. Peel and slice apples about 1/4 inch thick.  I use an apple peeler.  Love it!

2. Mix sugar, flour and cinnamon together and add to apples in a big bowl.  I start with 1 to 1/14 cup of mixture and then taste an apple to decide if I need more.

Take pie dough out of fridge and break into two halves, lightly shape into ball. Put a lot of flour on your rolling surface, this is sticky dough.  Roll out the dough, flipping dough over and adding more flour as needed to board and rolling-pin. Fold dough in half or quarters and place in glass pie pan, open it up so it covers the bottom of pan and hangs over sides.

Put apple mixture on top of dough, press down apples to make it all fit with the apples heaped  in middle.  Put a slice of butter on top.

Roll out second ball of dough and place on top of apples.  Seal the bottom and top pie crust by fluting, or just press a fork around the edge.  Cut off extra dough with scissors and slice some air vents on top crust with a knife.  Brush on a little melted butter and sprinkle a touch of cinnamon and sugar on top.

Put large sheet of foil on cookie sheet and place pie on it.  Fold up all sides to form tent over dough.  Bake at 375 degrees for 1 hour.  Open up foil, so it is completely open on top and only shielding edges of crust. Bake another hour or until pie is golden brown and fork inserted  goes easily through apples.   Let it cool a bit then eat.  Yummy!

Happy Birthday Mark!

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