Motherhood and apple pie

 

I’ve always wanted to be able to make apple pie like my sister Carolyn.  Her pie is so good, it melts in your mouth.  (My dad loved her pie, and in true Pennsylvania Dutch fashion, ate it in a bowl with milk on top, which, if you’ve never tried it, is really good.)

Of course, the hard part in making pie is in the dough.  I have no trouble mixing the ingredients, but the rolling was always a mess. I could never figure out how to roll the dough so that it didn’t stick to the rolling pin. Or the table.  It was always so much more trouble than it was worth.

Until I found a way to cheat.  Now I roll the dough between two sheets of parchment paper until it’s as thin as I want. Then I peel off the top sheet of parchment, and flip the dough over onto the pie plate, and peel off the other layer of parchment. It’s so easy, and so not messy.  I still feel a bit guilty about it, because I feel like I should be able to do it the old fashioned way.  But not guilty enough to figure out how to do it the hard way.

Freezable pie dough (makes 5 crusts)

2 1/2 cups vegetable shortening

5 cups flour

2 tsp. salt

1 egg (slightly beaten in same 8 oz. cup shortening was measured in)

2 tsp. vinegar

Combine flour, salt, shortening. Chop fine. Add vinegar to cup containing beaten egg. Fill cup (8 oz.) with cold water.  Add all at once to flour mixture. Combine with hands.  Separate into 5 dough balls.  Freeze in separate plastic bags.

To roll pie dough, place dough between 2 sheets of parchment paper lightly dusted with flour, and roll until thin.  Remove top sheet of parchment paper and flip dough over into 9-inch pie pan.

Carolyn’s Apple Pie

5-7 tart apples (I prefer McIntosh)

3/4 to 1 cup sugar

2 Tbsp. enriched flour

dash salt

1 tsp. cinnamon

1/4 tsp. nutmeg

dough for 2 crusts (or 2 refrigerated pie crusts, if you don’t want to make your own)

2 Tbsp. butter

Pre-heat oven to 400 degrees. Peel apples and slice thin. Mix sugar, flour, salt, spices; add to apples.  Fill 9-inch pastry-lined pie pan. Dot with butter. Adjust top crust and make slits with knife.   Bake 50 minutes at 400 degrees.

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