Pie Recipe…

The holiday season is here! So here’s a quick and easy recipe for pie crust! It’s so simple to make even the beginner can make this crust! Following this recipe is my recipe for apple pie. If you don’t like apple pie then get a can of pumpkin pie filling or maybe cherry pie filling! Pumpkin pie filling will rise a bit in the oven, so don’t over fill. Apple pie sinks a bit so over fill an apple pie.

2 1/2 cups flour
2/3 cup shortening or butter
1/2 teaspoon salt
Approximately half cup COLD water
(Notice I’m using lard, that’s just because that’s what I happen to have in the cupboard!)
Step 1: mix flour salt and shortening in a bowl till it looks like sand. Then a tablespoon at a time add cold water. Use just enough water to bring the dough together.
Step : After mixing you’ll end up with a dough ball like this. Then divide this ball into two and flour your work surface and roll each ball out into a circle.
Step 3: this is one of the two  balls rolled out. Notice it’s not a perfect circle. Don’t worry about perfection, it’s not needed with crust making!
Step 4: use your rolling pin to lift your crust onto the pie pan. Carefully lay it over the rolling pin and lift and unroll onto the pan.
Step 5: arrange the crust to set in the pan. Any extra can just flop over, we will trim it later.

Ok so at this point you would have your oven preheated to the specifics of your pie recipe. Usually I bake my pies at 350°. Today I’m making an apple pies because I have apples that need using up. If you don’t want to make an apple pie then use what ever pie mix or recipe you like!

Step 1: you’ll need about 10-12 smaller apples or 7 large apples. If possible buy a mix of apples. Today I’m using Macintosh and Fuji apples. Peel and slice the apples and put them in a bowl with about a cup of sugar and a tablespoon or two of cinnamon. Stir together then add about half a cup of flour. Stir again to be sure all apples are coated. ****Buy a few extra apples then you think you need, this way if one of your apples is too bruised you have some spares. I bought two bags of apples and 4 apples turned out to be bad so it was good I had extras!****
Step 2: fill the pie! Apple pies should be mounded up high with apples. It will cook down alot so you need to be sure it’s a large mound of apples so your pie isn’t flat when baked.
Step 3: use your rolling pin to help you move the second crust. Lay it on top and roll the edges in like your rolling up a sleeping bag.
Step 4: crimp the edges with your fingers or even a fork. Then you need to put a couple cuts in the tip of the pie to allow steam to escape while cooking. I let my 5 year old do that part, here’s her little hands proudly  showing off her handy work!
Step 5: one of the most important things you can do is cover the edges with foil. This will prevent the edge from browning too much. You will remove them about 20minutes before baking is done to allow the crust to brown.
OVEN SET UP: always bake your pies with a cookie sheet under it. Better yet line the cookie sheet so that any overflow doesn’t stick to your cookie sheet. Bake this pie for one hour, then remove the  foil, use melted butter or a wisked egg and brush the crust before putting back in the oven for about 20 more minutes or until the crust is golden brown. You can also sprinkle sugar on the crust before putting it back in the oven. That gives it a sweet crunch!
Your pie is finished! Let it cool a bit before serving. Serve with vanilla ice cream! Happy Thanksgiving!!!!

TURKEY TIP: stressed about cooking the turkey? It’s super easy. I use oven turkey bags. Buy them at the store, they are super cheap. Put the turkey in the bag and pour in maybe 2 cups of apple cider. Close the bag and be sure the turkey in the bag is also placed on a roasting pan. Cook the turkey as directed per weight and the bird will turn out perfect!

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