Friday, January 11, 2008

French Apple Pie

8 cups Tart Apples, thinly sliced
1 cup Sugar
2 Tablespoons, plus 2 teaspoons Flour
3/4 teaspoons Cinnamon

Cook and stir all filling ingredients together in a saucepan until apples are soft.

Crumb Topping

1/3 cup Sugar
3/4 cup Flour
6 Tablespoons Butter

In a medium bowl, make the crumb topping by cutting the butter into the sugar and flour with a pastry blender.

Pie Crust
1 cup Flour
1/2 cup plus 1 Tablespoon Shortening
1/4 cup Water
1/2 teaspoon Salt

Make sure all ingredients are at room temp. Follow the measurements and directions EXACTLY.

Measure the flour and shortening separately. Cut the shortening into 1/2 of the flour with a pastry blender (25 strokes). Cut in the remaining flour (15 strokes). Add water and salt; mix with a fork (50 strokes). Flour hands and gather dough into a ball. Roll dough out between 2 pieces of wax paper and ease dough into pan (remove wax paper carefully). Trim the excess dough with a knife.

Pour the apple filling into the pie crust. Bake at 350-degrees for 15 minutes. Sprinkle crumb topping over the pie and put back into the oven for an additional 15-20 minutes until lightly browned.

1 comment:

  1. There really is no better pie in the world...move over Marie Callendar!