Sep 28, 2010

Better than Grandma's

As promised, the picture and recipe of the apple pie I made for our Bible study group last night. This isn't your grandma's apple pie..................it's better. Yes, it's that darn good. This is what was left (there were only five people with a slice last night and it makes a huge pie). I may or may not have eaten most of that today since it was just me and the kids at home today. *blush*Tessa can't believe the large slice I just cut for myself.It's all about the unique crust. Follow the recipe exactly and you'll be going back for more too."Oooo! Mommy's going back to shovel in another slice. Maybe I'll get some of that second hand to stick on my thunder thighs."Oh my my! I love this pie. "Whoa. I can't believe Mommy just ate all that."Well, so much for the bragging blog post yesterday about how much weight I have lost already. I shot that to the moon today on that pie.

Here is the recipe. Warning: There are some cheater notes here which make the pie faster to make and while I don't know if Martha Stewart would endorse it, it doesn't affect the taste and it cuts down on prep time.

Not-Your-Grandmother's All American Apple Pie
(375 - 400 degrees for 40 to 50 minutes)

Crust:
2 3/4 cups flour
1/2 tsp. salt
1 cup shortening
1/4 cup butter
2 to 3 Tblsp. cold water

Filling:
4 tart apples (I like granny smith)
1/2 cup brown sugar
1/4 to 1/2 cup granulated sugar
1/2 tsp. cinnamon
dash of nutmeg
1/2 cup chopped walnuts (optional)

Top Crust:
1 cup Bisquick or pancake mix (it could be the "just add water" kind as well)
1/4 cup brown sugar
dash of cinnamon and nutmeg
1/2 cup softened butter
1/4 tsp almond extract

Crust:
Cut in until coarse crumbs appear. Stir in water to form dough and mix by your hands. Divide in half and form each into a flat round and chill. (OK I cheat and stick it in the freezer to chill quickly while I mix the rest of the ingrediants and then pull it out when the other two things are mixed). This crust is extra moist and flaky with the butter added to the shortening, so it doesn't roll out really well. No big deal. I just get dough chunks and press it by hand into the bottom of the pan and up the sides. That's way quicker and it has always worked out great doing that. One more point: This actually is enough dough for a top and bottom crust. But I like the other top crust SO much better. So you'll have extra as I have never figured out how to cut this down and still make it taste the same.

Filling:
Cut apples into wedges and peel (I use my apple corer which slices, cores, and cuts the peel off for me in one whack). Combine sugars and spices. Mix the apples and spices together in a bowl until the apples are thoroughly coated. Put mixture in your pie pan. Sprinkle with walnuts.

Top Crust:
Combine ingrediants until you get a gooey mixture (well mixed). Spread as best you can evenly over the top of the apples. This is the best tasting part of the whole pie and it's because of the almond extract.

Bake at 375-400 for 40-50 minutes.

Take it out of the oven and see if you can eat just one slice. Triple dog dare you.

3 comments:

  1. YUMMY! I may have to bake that for myself. I was in reader all day yesterday and couldn't comment about your baby weight post, but you look GREAT!

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  2. Thanks for the recipe. I can't wait to make it. I have to wait till we have company over or I will eat the whole thing.

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  3. Thanks for sharing your scrumptious pie recipe!

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