Sunday, October 10, 2010

Mom's Supreme Apple Pie

My Mom made me a wonderful birthday dinner
with all my favorites as she always does each year.
I never request birthday cake, I prefer her amazing
apple pie! Here is the recipe to the best apple pie
I have ever eaten!

~ Mom's Supreme Apple Pie ~
5-6 cups apples, peeled & sliced
3/4 tsp. ground cinnamon
1/4 tsp. almond extract
1/2 cup raw sugar
Pinch of sea salt
3 tbps. unbleached white flour
4 thin slices of butter

Preheat oven to 350° Place apples in a bowl,
mix in the cinnamon, almond extract, sugar
and salt. Then stir in the flour. Pour apple
mixture into the bottom pie crust. Place the
butter slices in different areas on top of the
apple mixture. (Not all together) Then place
top crust over the apples and crimp the edges
together all the way around the pie. Make a few
“X” slits on the top of the crust to create a “vent” for
the steam. Brush the top of the pie crust lightly with
water or egg wash and sprinkle a little raw sugar on
top. Cover edge of pie with strips of aluminum foil or
a pie crust shield to prevent too over browning.
Remove during the last 15-20 minutes of baking.
Bake for 50-60 minutes. Cool pie and serve with
favorite ice cream if desire.

Note: Good apples to use are Rome, Granny Smith,
Fuji and McIntosh. Using a few different types
of apples in this recipe makes for a great pie!

~ Flaky Pie Crust ~
2/3 cup plus 2 tbs. butter, softened
2 tbs. maple syrup
1 tsp. sea salt
4 to 5 tbs. cold water
2 cups unbleached white flour

Blend butter and maple syrup into flour (don’t over mix),
add in salt. Sprinkle in the water one tablespoon at a time,
mixing until all flour is moistened and dough almost cleans
the sides of the bowl. A little more water (1-2 tablespoons)
can be added if needed. Shape dough into a ball, divide
dough in half, then flatten each half into a disk, wrap in
saran wrap and chill for at least half an hour in the
refrigerator. Then working with one disk of dough at a
time, roll into a round circle on a lightly floured board
using a floured rolling pin . Roll dough 2 inches larger
then the pie plate. Ease the dough crust into the pie
plate, pressing gently yet firmly against the
bottom and sides. Enjoy!!!

1 comment:

Rainingtruth said...

Thank you Lisa. Especially for the pie crust recipe.