This book is NOT just recipes, although it would be great to have recipes that have been 'tested' through three generations of Great Southern Cooks! But, this book offers 'so much more' because it is an 'instructional book' teaching 'The Art of Pie Baking'. So much offered in this book and 'so affordable'. The reason it is very affordable is that the 'interior' has no colored pictures which greatly runs the printing cost up! The pictures for all the pies in the book can be found on the book's COVER. Match your pie photo to your recipe and save big bucks in the process. I hope you will take a moment to visit Amazon and look for this book and all my cookbooks offered there: "My Sweetie Pies" - "Grandma Rosa's Kitchen Bakery" - "Country Cooking Southern Style" - "Down Home Southern Cooking" - "The Well Stocked Cupboard".
Homemade Apple Pie
2 Tbsps lemon juice
6 - 8 Fuji apples
½ cup granulated sugar
2 Tbsps brown sugar
¼ tsp salt
2 Tbsps cornstarch
¾ tsp cinnamon
¼ tsp nutmeg
1 (15 oz) can fried apples – drained
2 Tbsps apple jelly – melted
2 Tbsps butter
1 egg white + 1 Tbsp cream
½ tsp granulated sugar
1 recipe (double crust) pie dough
Plan ahead step: Make pie crust and chill in refrigerator.
When ready to make – preheat oven to 400 degrees.
Wash, peel, slice raw apples. Place apple slices in covered microwave safe dish and sprinkle with lemon juice. Microwave apples 10 – 15 minutes or until crisp tender. Remove cover and let apples completely cool before adding sugar/spice mixture. While apples are cooling, roll out dough into two rounds. Place one round of dough into pie plate – set aside. After apple slices have cooled, drain off all but ¼ cup of liquid in dish. In a small bowl, combine ¾ granulated sugar, brown sugar, cinnamon, nutmeg, and salt then stir this mixture into cooled apples. Fold drained fried apples into apple slices. Carefully scoop apple slices into unbaked crust. Heat apple jelly in microwave until melted and drizzle over apples then dot with butter. Carefully lay top crust over apples – cut slits in dough. Beat egg white & cream until frothy then brush egg wash over top of crust. Sprinkle crust with remaining ½ tsp granulated sugar. Bake pie at 400 degrees about 20 minutes – then- set temperature to 375 degrees and continue to bake another 30 - 40 minutes.
*Option: can substitute apricot preserves for apple jelly for a tart taste.
* Crust recipe (two 9 inch crusts) : 2 cups AP flour, ¼ tsp salt, 1 tsp sugar, pinch cinnamon, 1 cup Crisco shortening, ½ cup whole milk. Combine dry ingredients; cut shortening into dry ingredients until consistency of coarse meal; stir in milk; roll out on heavily dusted pastry board; cut into two rounds of dough and chill or freeze.
* Lattice style top crust is pretty on this pie. Cut top round of dough into thin strips then lay about 5 or 6 strips in one direction over raisins- alternately weave same amount of strips over and under first layer of strips (pot holder weave fashion). Pinch edges of top and bottom crust together to seal
*Vented top crust will also work. Just roll out dough – place over apple filling – pinch top and bottom crust edges together and press with tines of fork or pinch scallops in edges. Cut 4 or 5 vents in top crust for heat to escape. Brush with egg wash and sprinkle with sugar.