Once again with the apples. To think there is still more to come like bread and hopefully butter. I hit a great sale and got these Jonathan apples for 49 cents per pound. I bought a conservative 20# and to think that I only have enough apples left for a double batch of apple bread. This apple pie is a cooked juice method of fruit pie. By cooking the juice, adding the raw fruit, shell, and baking you know before that it will be firm and not mushy. Some twice cook their fruit and that is easily bought at the store.
Apple pie
7 apples, I prefer Granny Smith but today I did 1/2 and 1/2
3/4 c water
2 oz butter
Boil water and butter
2 oz water
2 T and 1/2 t cornstarch
Mix together and pour into water/butter to thicken. Then add:
3/4 c sugar
pinch of salt
1 T cinnamon
1/4 t nutmeg
Bring to a boil to dissolve sugar. Once it looks like slim pour over apples and mix. Let cool while you make the crust.
Pie crust
1# 8oz flour
pinch of salt
1 # cold butter chopped up
7 oz ice cold water
Put flour, salt, and butter in mixer until the butter is pea sized. Slowly add water. This yields enough for 2 double crust divided to 14 oz for each bottom crust and 9 for each top crust. I will make pot pie with the other half, best to plan ahead!
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