Monday, October 10, 2016

Weekend Eats - Late but Good

With Fall here, it's the perfect time to go pick some apples at a local orchard or pick some up at the grocers.  But this time, when they ask "Paper or plastic" go with the paper, because you're going to bake your pie in it

That's right, baking the pie in a brown paper back, makes a perfect, crunchy but flaky crust and a perfectly cooked filling, not too hard, not too mushy.

My husband spent most of Sunday  afternoon working out in the yard and flowerbeds before winter, so the least I could do for him was bake him a pie.
To start LB's foolproof pie crust. (makes 2, one for now and one to freeze)
4 cups all-purpose flour
1 3/4 cups shortening (or lard for my non-veggie friends)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup very cold water

Add flour, shortening, sugar, and salt to a large bowl. Get out your pastry cutter.

Mix flour and shortening with the pastry cutter until it looks nice and crumbly, crumbs should be much small than the size of peas. In a small bowl, whisk together the vinegar, egg, and water.
Add to the flour mixture, stirring in till well-moistened.

Shape it with clean hands into a ball of pastry dough. (Don’t overhandle.)

Divide the dough into four equal-size balls.

Wrap each ball with plastic and refrigerate for at least 15 minutes before using.These will keep a week in the fridge or a couple months in the freezer in freezer bags.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

5 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces
Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag

Here I am Mom, neglected and Pie-Less

Make the Filling:
In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a knife, cut a couple of small v's in the top crust.
Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.


  1. OMD, that sounds DELISH! And easy too!!! The only thing Ma is really good at is pie crust. Gma used to wonder how she did it, cause they used the same recipe, and hers always came out better. she thinks, since she can't cook worth nothin', the Big Man said, let's let her make FABulous pie crusts! Yeah, whatevers....she does give me a little taste every now and again. She keeps her flour in the freezer ~ this serves two purposes, one it prevents any weevils from invading, and it makes your crusts flakier! I just like puttin' my snooter in it! give it a try Abby! Moms LOVES that! BOL
    Nows, you're servin' the IScream with it, right??? ☺
    Ruby ♥

  2. Love the dog picture in the middle of the recipe!

  3. OMD! Mom is drooling all over the keyboard and we are scared it is gonna short out!

    Your Pals,

    Murphy & Stanley

  4. Note to self, don't visit these posts when I am hungry.


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