pheonix (06/28/82)
Here's an apple pie recipe from my grandmother that I found
in the newspaper the other day:
APPLE PIE
Pastry for 2 crust, 9-inch pie, your own or a mix.
6 cups (2 lbs.) peeled, thinly sliced, tart cooking apples
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
4 tablespoons flour
A dash of salt
2 tablespoons milk or cream
1 tablespoon sugar
1. On floured board, roll out half of pastry to an 11-inch circle.
Use to line 9-inch pie plate; trim.
Refrigerate will rest of pastry until ready to use.
2. In a large bowl, combin apples with sugar, cinnamon, nutmeg, lemon
juice, flour and salt mixing well.
3. Turn apple mixture into pastry-lined pie plate. Keep apples high
in center; dot with butter.
4. Roll out remaining pastry into an 11-inch circle. Make several cuts
in top crust for stream vents; place over filling. Trim excess edges
if necessary.
5. Fold edge of top crust under bottom crust; press together with
fingertips. Crimp edge decoratively.
6. For a golden brown, sugary top, brush top crust with milk and
sprinkle with sugar. Bake in preheated 425 F oven for 45 to 50
minutes or until apples are tender and crust is golden brown
Serve warm, plain or with a scoop of vanilla ice cream, a wedge
of Cheddar cheese or a spoonful or whipped cream.
Makes 6 to 8 servings
(If this recipe doesn't turn out, go to Poppin Fresh.)pc@hplabsb.UUCP (Patricia Collins) (10/05/83)
Because most of our family can't tolerate sugar, but LOVE pie, we've developed good sugarless fruit pie recipes. Believe me, once you've had fruit pie without sugar a couple of times, you'll never want to ruin that naturally sweet fruitiness again! filling for one 9" pie shell: 6 - 7 cups of sliced, firm, flavorful apples [I like a mixture of Macintosh and Granny Smith.] 1 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. cardamom pinch clove 2 Tbsp. butter, cut into little pieces 1 Tbsp. freshly squeezed lemon Mix these ingredients, tossing gently in a large bowl. Roll out your favorite pie crust, placing into the pie plate. Dump in the apple mixture. Roll out the top crust and lay over the apple filling. Moisten the edge of the lower pie crust and press the top and bottom crusts together. Crimp the crust edge. Bake (I think probably 50 min at 375, but look this up in any reasonable cookbook). Pie crust hint: We roll out pie crust on a pastry cloth. It is then a fairly easy job to flip this into the pie plate or over the filling-- no muss, no fuss, no tearing! ALSO: The less pie crust is handled, the more flakey and light it will be. Patricia "Apple Pie" Collins hplabs
sls@allegra.UUCP (10/06/83)
I have made pies with an assortment of apples in order tp find the
what I consider to be the best. I've tried winesap, baldwin, wolf river,
opalescent, and cortland apples. I find the cordland apples to be the best.
They do not get mushy, but stay rather firm after baking. Also, the apples
are the only ones that I have found to remain white after baking.
I use 1/2-2/3 cups of sugar for a 9 inch pie, along with cinnamon,
nutmeg, butter, and lemon juice (I forget the proportions). A homemade
crust is a must.
I have also tried using butternut pumpkins as a replacement for
'canned pumpkin' which is called for in my cookbooks.
To do this, you peel the pumpkin (quite a job), and remove the seeds
and the stringy stuff in the middle. Then cut the pumpkin into chunks,
and put it in a pot with about an inch of water and cover the pot. Simmer
it until the pumpkin turns into a thick mush, stirring every 10 minutes or so.
It took about 2 hours to cook down my pumpkin, but the results were worth it.
I had a fairly large pumpkin (about 10-11 inches in diameter), which
made 4 eight inch pies.
S. Shaw
allegra!sls