Apple Pie

A couple of weeks ago, my friends and I headed out to Aamodt’s Apple Farm for some apple pickin’ and wine tastin’.  We brought a variety of zucchini treats for a picnic (post forthcoming, one of these days or months) and enjoyed the absolutely perfect fall day that it was.

Last night I decided to finally enjoy the fruits of that afternoon’s (or 20 minutes as it were) labor by making an apple pie.  I briefly considered making some apple kuchen, because it’s sooo good, but thought it was time to break out a different Grandma classic this time around.  I used my grandma’s VVG flaky pie crust recipe and my mom’s Betty Crocker apple filling.

Flaky Pie Crust
4 c. flour
1 tsp. baking powder
2 tsp. salt
1 1/2 c. shortening (not butter this time)
1 T. vinegar
1/2 c. cold water
1 egg.

Sift dry ingredients together.  Work in shortening.  Then add beaten egg to water and vinegar.  Roll out into pie crusts.
Wrap any remaining crust into wax paper.  Ready to use at any time.  May be kept in freezer.  Thaw to room temperature and use as freshly made up.  Save all scraps each time and refreeze.

Apple Pie Filling
5 c. apples, thinly sliced
1/2 c. sugar
3 T. flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
dash salt
3 T. butter
Sprinkle dry ingredients over apples.  Toss until well coated.  Put in pie crust and top with butter.

Bake pie at 425º for 15 mins.  Then reduce heat to 375º and bake for 30 mins.  Let set as long as you can before eating.  Enjoy with ice cream!

Apple Pie


5 responses to “Apple Pie

  1. Alyssa,
    This looks amazing! Perfection! Will there be leftovers in a couple of weeks??

  2. Thanks, Adelia! I’m certain there won’t be any leftovers, but I’m equally certain we can bake up something else that will be just as tasty!

  3. What’s this? Outdoing your old dad in the pie beauty contest?

  4. Pingback: Thai Red Curry Shrimp and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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