Friday, July 4, 2014

Aunt Pam's All American Apple Pie

Posted by Devin

My Aunt Pam makes THE BEST apple pie. She has been perfecting this recipe since I was a little girl and let me tell you, she has got it JUST RIGHT. If you are looking for a superb recipe for apple pie, look no further! I am so excited to share her recipe with all of you today! 

Pam's Apple Pie recipe is for a 10" two crust pie. Pam likes to make her crust very thin so she uses the ingredient amounts for a one crust pie. This recipe also uses less sugar than most recipes as it relies on the sweetness of the apples (many recipes call for tart varieties while this one uses Golden Delicious) to give the pie it's delicious taste. In addition, Pam's recipe cooks the apples longer than most so the baking time is reduced, saving your kitchen from getting over-heated. Perfect apple pie with less sugar and shorter baking times. It doesn't get better than that!

Apple Pie Filling
1/4 c. white sugar
1/4 c. flour
1/2 tsp. cinnamon
dash of salt
8 c. thinly sliced, pared Golden Delicious Apples (about 8 apples)
1-3 Tbsp. margarine or butter

Step 1: Cover the bottom of a large pot with water. Add apples and sprinkle with your sugar, cinnamon, flour, and salt. 

Step 2. Turn stove onto medium high heat and cook for 20 minutes, stirring occasionally so the apples don't burn. More water may be needed. You don't want the apples crisp, but you don't want them looking like applesauce either. 

Step 3. Turn the heat off and let the apples sit over the heat to continue cooking for another 10 minutes or so while you prepare your pie crust. The margarine will be added when you place the filling into the pie (see Step 4 in the next section).

To Make The Crust
1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. shortening
3-4 Tbsp. cold water

Step 1. Measure flour and salt into bowl. Cut in shortening thoroughly with a fork.

Step 2. Sprinkle in water a tablespoon at a time. Mix until flour is moist and dough almost cleans side of bowl. Sometimes the flour is drier than other times, in which case it is fine to use more water.

Step 3. Gather dough and make two balls. Roll out on a floured surface, making sure to rub some flour onto your rolling pin as well. The two crusts will need to be about 1/2 inch bigger in diameter than the edge of the pie pan.

Step 4. Use the rolling pin to wrap one of the rolled out crusts around to help lift it and place over the pie pan. Shape the crust to the pie pan.

Step 5: Place the apple pie filling into the pastry lined pan. Drop your margarine (amount listed in Filling Ingredients) in small bits on top of the apple filling before you cover with the top crust in the next step.
Step 6: Again, use the rolling pin to help lift the second crust and place it on top of your pie. Use only a small amount of crust to make your fluted edge. If you have lots of dough, just pull some off. Use your fingers to press the edge, making a crimped or fluted edge. Prick top surface with a fork.

Step 7: Sprinkle some white sugar on top of the pie. This really makes that top crust extra delicious and pretty. Place the pie on a cookie sheet (in case any filling spills out) and bake at 425 degrees for 25-30 minutes.

And that's it! Here is Pam with her finishes pies. Now your's may not turn out quite as amazing as her's, but remember that she is an apple pie pro. ;) My favorite way to eat this all American pie is, of course, heated up with a large scoop of vanilla ice cream on top. Mmmmm... drooling just thinking about it. Good luck with your pie and enjoy!

Linking Up With: Link Party Palooza // Pink When // Fluster Buster //

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