Monday, March 19, 2012

Old-Fashioned Apple Pie

Old-Fashioned Apple Pie
3 cups sifted all-purpose flour
1 teaspoon salt
1 cup shortening
8 to 10 tablespoons cold water


1.                  Sift flour and salt together.

2.                  Cut in shortening with pastry blender till pieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like peas.) 

3.                  Sprinkle 1 tablespoon water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.   Form a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) 

4.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.

5.                  Roll from center to edge till ⅛ inch thick. 

To bake singe-crust pie shells: 

Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides well with fork (If filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12 minutes or till golden.  

For double-crust pie:

Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top crust under edge of lower crust.  Flute edge of pastry as desired.

If edge of crust browns too quickly, fold strip of foil around rim of crust, covering flute edge.

Apple Filling

1 cup sugar

1 teaspoon cinnamon

4 tablespoons flour

Dash salt

6 cups thinly sliced, pared tart cooking apples (2 lb)

2 tablespoons butter or margarine


1.                  On lightly floured surface, roll out half of pastry into an 11-inch circle.  Use to line 9-inch pie plate; trim.  Refrigerate, with rest of pastry, until ready to use.

2.                  Preheat oven to 425F.

3.                  In small bowl, combine sugar, cinnamon, flour, and salt, mixing well.

4.                  Add to apples in large bowl, tossing lightly to combine.

5.                  Turn into pastry-lined pie plate, mounding high in center; dot with butter.

6.                  Roll out remaining pastry into an 11-inch circle.  Make several slits near center for steam vents; adjust over filling; trim.

7.                  Fold edge of top crust under bottom crust; press together with fingertips.  Crimp edge decoratively.

8.                  Bake 45 to 50 minutes, or until apples are tender and crust is golden-brown.

9.                  Cool partially on wire rack; serve warm.

 Old-Fashioned Apple Pie was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Pastry”, page 230 and “Pies and Small Pastries” page 439 of the Third Printing 1970. 


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Thank You!

Shirley-Ann Pearman

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