Tasty Tuesday – Apple Pie

For some strange reason this Thanksgiving I wanted Apple Pie, Jeff bought some amazing apples and I needed to bake with them.  I have been slowly trying some of my great grandmother’s recipes, one of the recipes I have is for a LARD pie crust.  I decided I needed to make some apple pie with my great-grandma’s pie crust recipe.  I’m not going to post my great-grandma’s recipe (I don’t want to be cursed) but what I can tell you, it is a 1:1 substitute for shortening.  The shortening leaves everything lighter and it does brown faster so keep your pie covered until the last 15 minutes of baking.

Our apple pie

8 INCH APPLE PIE

  • 2 Pie Crusts
  • 1/2 Cup Sugar
  • 3 TBSP Flour*
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cinnamon
  • Dash of Salt
  • 5 Cups thinly sliced pared tart apples (about 5 medum)
  • 1 TBSP Butter

9 INCH APPLE PIE

  • 2 Pie Crusts
  • 3/4 Cup Sugar
  • 1/4 Cup All-Purpose Flour*
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Cinnamon
  • Dash of Salt
  • 6 Cups thinly sliced pared tart apples (about 6 medium)
  • 2 TBSP Butter

Heat oven to 425.  Prepare pastry.  Mix sugar, flour, nutmeg, cinnamon and salt.  Stir in apples.  Turn into pastry-lined pie plate; dot with butter.  Cover with top crust that has slits cut in it; seal and flute.  Cover edge with 3″ strip of aluminum foil; remove foil during the last 15 minutes of baking.  Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes.

 

*If using self-rising flour, omit salt

 

 

It was excellent!  I don’t peel my apples I leave the skins on, they make the flavor of the apple pie, I am also lazy and hate peeling apples.

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