Wednesday, November 12, 2014

Apple Pie

Ryan and Colton love the book Amelia Bedelia's Apple Pie.  We always read it this time of year and they always laugh and enjoy the book.  At the end of the book there is an Apple Pie recipe.  

I LOVE apple pie and decided we needed to make one, this week!  Ryan helped me make it on Monday and let me tell you!  It was one very delicious apple pie!  Probably the best apple pie I've ever made myself.  I think we will have to bring apple pie to Thanksgiving in a couple weeks!  Here is the recipe is your want to try it.  (I did not use this crust recipe as I just bought already made Pillsbury dough from Kroger)

 Amelia Bedelia's Apple Pie

2 1/2 cups flour
1 tsp salt
1 tsp sugar
1/4 tsp  cinnamon
2 sticks cold unsalted butter cut unto small pieces
1/2 cup very cold water 
1 T white vinegar

Combine the first four ingredients in a bowl.  Add the butter and cut into the flour thoroughly until the mixture resembles course crumbs, using two blunt dinner knives or a pastry blender.  Sprinkle the mixture with very cold water and vinegar.  Mix this until the dough comes together and shape into two flat circular disks, wrap each disk separately in plastic wrap and refrigerate for at least one hour.  

8 cups peeled and thinly sliced apples (any variety except Delicious)
1/2 cup flour
2/3 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 T unsalted butter, cut into small pieces
1/2 lemon

Putting it pie together:
Preheat the oven to 400 degrees. 

Remove the dough from the refrigerator and allow it to rest at room temperature for about 5 minutes. Put the dough disks between two pieces of plastic wrap, and roll them out into two circles, each about 10 inches in diameter.  Peel the plastic wrap off the top of the first circle of dough.  Turn the dough, top side down, into a 9-inch pie pan, and peel the remaining plastic wrap off the dough in the pie pan.  Add the apple mixture to the pie pan and dot the top with butter.  Squeeze the juice of the lemon half over the mixture. 

Peel one piece of plastic wrap off of the second dough circle and place it, top side down, over the apple mixture.  Peel one piece of plastic wrap off of the second dough circle and plat it, top side down, over the apple mixture.  Peel the remaining plastic wrap off of the pie dough.  Pinch the top and bottom crusts together at the edge of the pan, and form a stand-up edge on the rim of the pie pan.  

Cut 4-6 vent holes in the top of the crust (each vent should be about 1 inch long). Bake the pie in the center of the oven at 400 degrees for an hour, or until the pie is golden and the juices are thick and bubbly.  Cool completely before serving.  

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