Now that it's apple season, it's fun to try some new apple recipes. Here's one that I invented last year.
For the crust:
3 c. Flour
1 1/3 c. Shortening (crisco)
2 tsp. Salt
1/2 c. Cold water (very cold)
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Mix flour, salt and shortening with pastry cutter.
Mix water in by the tablespoon until dough is kind of sticky and shiny.
Roll out with rolling pin on floured pastry cloth til quite thin, but not thin enough to break. With pizza cutter, cut into 3 1/2 and 4 inch pieces, using the larger pieces for the tops.
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For the filling:
6 small apples (I used 2 red delicious, 2 granny smith, and 2 of some sort of local variety)
1 c. Brown sugar
2 tbsp. Flour
1 tbsp. Lemon juice (I use bottled lemon juice)
1 tbsp. +/- apple pie spice (Penzey's is SO good! - the more the better!)
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Peel apples and cut into 1/2 inch slices. Mix with other ingredients. Spoon filling onto half of the pie crust pieces, leaving 1/2-3/4" space on all four edges. Brush edges with beaten egg, and place the tops on. Once they are "sealed" on, press edges down with fork tines.
Bake at 350 for 40 minutes or until crust is fully baked and golden.
3 c. Flour
1 1/3 c. Shortening (crisco)
2 tsp. Salt
1/2 c. Cold water (very cold)
~~~~~~~~~~~~~~~~~~~~
Mix flour, salt and shortening with pastry cutter.
Mix water in by the tablespoon until dough is kind of sticky and shiny.
Roll out with rolling pin on floured pastry cloth til quite thin, but not thin enough to break. With pizza cutter, cut into 3 1/2 and 4 inch pieces, using the larger pieces for the tops.
~~~~~~~~~~~~~~~~~~~~
For the filling:
6 small apples (I used 2 red delicious, 2 granny smith, and 2 of some sort of local variety)
1 c. Brown sugar
2 tbsp. Flour
1 tbsp. Lemon juice (I use bottled lemon juice)
1 tbsp. +/- apple pie spice (Penzey's is SO good! - the more the better!)
~~~~~~~~~~~~~~~~~~~~
Peel apples and cut into 1/2 inch slices. Mix with other ingredients. Spoon filling onto half of the pie crust pieces, leaving 1/2-3/4" space on all four edges. Brush edges with beaten egg, and place the tops on. Once they are "sealed" on, press edges down with fork tines.
Bake at 350 for 40 minutes or until crust is fully baked and golden.
