With the transparent apples ready in our region, the apple peelers are going full throttle.
This little apple peeler has peeled many apples.
After school snacks, apple sauce and of course pies, it's the handiest little tool.
- 2 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 cup butter
- 1 teaspoon salt
- 2 egg yolks
- enough buttermilk to make 3/4 cup with the egg yolks in the cup
- Mix together the flour and the soda and the salt
- Cut the butter into the flour mixture
- add the yolk and the buttermilk which has been stirred together
- Stir together with a fork as well as you can
- Turn the dough onto the countertop and form into a ball
- Flatten into a rectangular disc and put it in the refrigerator for an hour.
- Peel and slice enough apples to make 8 cups.
- Toss the apples with 1 1/2 tablespoons minit tapioca.
- Add 3/4 cup sugar.
- Set aside.
- Preheat the oven to 375 F
- Divide the dough into two pieces.
- Line two cookie sheets with parchment paper
- Roll each piece of dough roughly the size of the cookie sheet.
- Roll the dough onto a rolling pin and transfer onto the two cookie sheets.
- Divide the apple mixture between the two pieces of dough.
- Fold first one long side over and then the other and then fold the ends onto the top last.
- Take the two egg whites and beat them until soft peaks form.
- With your fingers spread the egg white over top the pies as shown.
- Bake for 35 to 40 minutes or until golden brown.
- 1 cup icing sugar
- 2 tablespoons hot water
- a drip of vanilla
- Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven.
- Let cool completely and then slice.