family apple pie.


This is Christian’s mom’s recipe for apple pie, and he absolutely loves it. His bday falls on Thanksgiving this year, so I’m going to make this and put candles in it!

I left the recipe in her words because it’s charming (and has a joke that made me spit out my tea). I can’t wait to give it a try! What is your family’s favorite Thanksgiving staple?

lots of lv, molly

Joy’s Apple Pie

2 cups flour, (I use regular Gold Medal four)
1 tsp salt
2/3 cup shortening, I use regular Crisco
Ice water, about 6 tablespoons

Measure flour, add salt and sift. Using a pastry blender or 2 knives, cut in the shortening till it resembles coarse corn meal. Sprinkle water, 1-2 tablespoons at a time, into small portions of the mixture. With a fork, press the flour particles together as they absorb the water. Do not stir. Toss aside pieces of dough when formed and repeat untill all dry portions have stuck together. Use only enough water to hold the pastry together. Press all together lightly to form a ball. Keep in mind that the less the dough is handled the more tender and flaky the crust will be. Divide in half and roll out on a floured pastry cloth till it’s just slightly bigger than the size of the pie plate. If it tears or you get a hole, just use a little water to bring it back together. Makes two crusts.

For apple pie filling:
Apples, peeled and sliced, 4-5 cups
1 cup sugar
2 tablespoons flour
1 tsp cinnamon
Lemon juice

Peel and slice apples, squeezing lemon juice over peeled apples to keep them from turning brown. I squeeze on about half a lemon. Combine flour, sugar and cinnamon. Set aside. Roll out one pastry shell. Place in pie plate and sprinkle half the mixture over the bottom of the crust. Toss the remaining mixture over the apples mixing well. Pour apples into pie shell and top with remaining pie crust. Pinch the edges of crust together. I usually don’t trim the excess crust unless it’s really thick. I just make a nice size edge. Helps it to keep from burning as well. Pierce top of pie crust with a fork about 8-10 times to create a steam vent. Bake on middle rake of oven at 425 degrees for 20 to 30 minutes but most importantly until the bottom crust in a golden brown. You’ll have to pick it up and look under it. Use protection! Ha ha! Let cool for at least a half hour before cutting. The longer it cools the more the sugar mixture will turn to a nice carmelization.


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