Sunday, September 21, 2008

Apple Pie

My favorite local produce store had a huge bin of apples on sale yesterday. The sign SOFT, Perfect for pies and applesauce. I had not planned on making 6 pies for the freezer, but sometimes plans change! I bought 24 apples and then I ran over to the super market and bought 8" aluminum pie plates and headed for home. I usually stick to my favorite pie crust recipe. I use the recipe on the Tenderflake shortening box. It was enough for 6 8" double crust pies and I formed a ball out of the remaining pastry dough and frooze it for another day when I need a quick crust for a pie. Pie dough freezes very well. Just wrap it in syran and put into a freezer zip lock bag.
Apple pie filling
24 medium sized apples peeled and chopped (I use
an apple peeler)
1 cup flour
1 1/3 cup white sugar
1/2 cup melted butter
3/4 cup melted honey
1 1/2 tbsp cinnamon
Peel and chop apples into a large bowl. Add remaining ingredients. Divide apples between pie shells and top with pastry. Flute edges and make several slits on top crust. This help the steam release when baking. Using a pastry brush I brushed whipping cream onto top crust and sprinked with raw sugar. This does not have to be done but gives the pie a glaze and an added sugary crust.
To Bake: Pre heat oven to 425. Bake pies for 15 minutes and then reduce heat to 350 and bake another 40 minutes.
To Freeze: You can freeze the baked pies once cooled or, freeze unbaked. When ready to bake put frozen pie in 450 oven for 15 minutes and reduce to 350 and continue to bake for 1 hour. Insert a knife into pie slits to make sure apples are soft. It is better to bake the froozen pie abit longer to make sure it is baked through.
I have donated pies from this recipe to many MCC sales. It's fun to be able to contribute to such a good cause.
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11 comments:

  1. Absolutley beautiful picture collage Kathy. ..
    Your pies look just awesome.

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  2. Before opening the coment box I had the same words to say that Lovella already wrote...beautiful pictures!! Maybe a pie exchange would be in order one of these days?

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  3. I couldn't agree more. Those photos are gorgeous but I am thinking that the aroma and taste of those pies are even better! Hmmmm...wish I could find a sign like that!

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  4. Mmmm apple pies..is their any other scent in the kitchen in Autumn that rivals that? Love the picture collage, Kathy.
    Sometimes my daughters and I get together to make up apple pies for the freezer. It is so handy to pull a pie out of the freezer when the craving hits!

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  5. Thanks for the nice comments girls! I love to ccok and bake, but photograghy and blogging are not my areas of comfort. You all made me smile. A pie exchange would be a great idea! Kathy

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  6. I know this is an old posting, but am wondering where Tenderflake shortening might be found? I've always used the recipe on the Tenderflake Lard box for pastry, as did my mother and grandmother before me & have never in all my almost 70 yrs, seen Tenderflake shortening??
    I'm in BC if that's of any help.

    Thank you

    Joycelyn

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    1. I'm sure that is an error, Joycelyn...and should have said Tenderflake lard. Use the recipe on the Tenderflake lard box & you can't go wrong (it's my favorite recipe as well!).

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    2. Thank you Judy, and yes, I agree, the Tenderflake lard recipe is truly the best!

      Joycelyn

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  7. I realize this is a super old blog post - but how you would modify the recipe if you only want to make one apple pie?

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    1. Jessica ...
      If you look at the summer fruit pies there is a recipe for a single double crust pie. You can adjust your recipe to be like the one you looked at by dividing it by four for a regualr deep dish pie of by five for a smaller pie. Here is the link that might help
      http://www.mennonitegirlscancook.ca/2008/08/summer-fruit-pies.html

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