{"id":918,"date":"2011-09-19T08:00:19","date_gmt":"2011-09-19T15:00:19","guid":{"rendered":"http:\/\/karin.zmonkey.org\/?p=918"},"modified":"2013-01-18T18:44:14","modified_gmt":"2013-01-19T01:44:14","slug":"my-moms-apple-pie","status":"publish","type":"post","link":"https:\/\/karin.zmonkey.org\/?p=918","title":{"rendered":"My Mom’s Apple Pie"},"content":{"rendered":"

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I’d say this is the well kept family secret but can’t since we share this recipe with everyone.\u00a0 This is definitely a family favorite.\u00a0 I always loved it when I would walk home from school and the aroma of apple pie was in the air.\u00a0 This is by far my favorite pie.\u00a0 This recipe is also pretty simple and well worth it.\u00a0 I made a pie last week with the apples off of our little tree and it was so good.\u00a0 So good that I’ve made another pie this week.\u00a0 Anyways here is the recipe and step by step instructions on how to make it.<\/p>\n

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Filling:<\/strong><\/p>\n

6 Apples peeled and cut into slices<\/p>\n

3\/4 to 1 Cup sugar (depending on tartness of apples)<\/p>\n

1 tsp cinnamon<\/p>\n

dash of nutmeg<\/p>\n

2 Tbs flour<\/p>\n

1 Tbs lemon juice (depending on tartness)<\/p>\n

Crust:<\/strong><\/p>\n

2 Cups flour<\/p>\n

1 tsp salt<\/p>\n

1\/2 Cup cooking oil (canola or vegetable)<\/p>\n

5 full tablespoons COLD water<\/p>\n

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step 1<\/p><\/div>\n

First step is to peel, core, and chop the apples.\u00a0 I peel all the apples at once and then chop them.\u00a0 That way it keeps the browning from oxidization to a minimum.\u00a0 Each apple gets chopped into 8 pieces and then each of those slices gets chopped into quarter inch thick triangles.<\/p>\n

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step 2<\/p><\/div>\n

Next step is to add the rest of the filling ingredients to the apples and mix.\u00a0 My apples were tart so I used 1 cup of sugar and no lemon juice.\u00a0 Put in a medium sauce pan and heat slowly on the stove (about medium low heat).\u00a0 Meanwhile start putting the crust together.\u00a0 Don’t forget about the filling give it a stir every few minutes or so believe me you don’t want the sugar to start to burn on the bottom of the pan.<\/p>\n

This crust recipe is one of the most simple recipes I’ve ever come across.\u00a0 Many people are picky about their crust and I’m one of them.\u00a0 I love this crust because it is easy, flaky and taste good.\u00a0 Once you try this you’ll never go back to cutting in butter or shortening and letting it chill.\u00a0 You can also half this recipe for a one crust pie like pumpkin or pecan<\/p>\n

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step 3<\/p><\/div>\n

In a large bowl combine the flour and salt.\u00a0 In small bowl combine the water and oil.\u00a0 It’s important to know what is meant by 5 full<\/span> tablespoons of water.\u00a0 As you fill the tablespoon up with water continue to fill it until it is so full it makes a dome over the rim.\u00a0 If this doesn’t make sense let me know.\u00a0 Hey, by the way, Don’t forget to stir your filling.<\/p>\n

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step 4<\/p><\/div>\n

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After the dough had formed a ball split into two separate balls one slightly larger than the other. Slightly larger because the bottom crust is bigger than the top. Oh! And don’t forget to stir the filling.\"\"<\/a><\/p>\n

Take the larger dough ball and place it between two pieces of wax paper.\u00a0 Roll out the dough with a rolling pin until it fits into your pie plate with extra over the sides.\u00a0 Don’t worry if the wax paper starts to wrinkle just lift it up and smooth it out.\"\"<\/a><\/p>\n

Take one side of wax paper off and flip the crust into the pie pan.\u00a0 Push and position the crust until you have about 1 inch of crust hanging over the side of the pan.\u00a0 Slowly peal back the wax paper trying not to tear the crust.\u00a0 Don’t forget to stir the filling.\u00a0 Roll out the top crust between the wax paper and set it aside.\"\"<\/a><\/p>\n

By now this is what your apple filling should look like.\u00a0 The sugar should look syrupy and the apples are starting to cook.\u00a0 When the filling is hot and bubbly that is when it’s time to add it to your crust. Preheat your oven to 400 degrees.\"\"<\/a><\/p>\n

After adding the filling to your bottom crust dot the top with a tablespoon of butter.\u00a0 Before adding the top, this is very important, wet your finger with water and go around the rim of the crust.\u00a0 This will help the top crust adhere better and you won’t have a mess in your oven to clean up. Take one wax paper off the top of the top crust.\u00a0 Flip over and place over the top of pie.\u00a0 Press the rim together and peel off the remaining wax paper.\u00a0 Trim the crust until it is about an inch from the rim of the pie plate.\u00a0 Fold under the crust to lay on top of the rim.\u00a0 Using the two finger method crimp the edges.\"\"<\/a><\/p>\n

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 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Cut slits in the top crust to allow steam to escape during baking.\u00a0 I like to make a star or flower shape on the top.\u00a0 Sprinkle with sugar and bake at 400 degrees for 20-25 minutes or until crust is golden.\u00a0 Take out of oven and place it on a rack until completely cooled. Serves 6-8 slices.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I’d say this is the well kept family secret but can’t since we share this recipe with everyone.\u00a0 This is definitely a family favorite.\u00a0 I always loved it when I would walk home from school and the aroma of apple pie was in the air.\u00a0 This is by far my favorite pie.\u00a0 This recipe is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,38,58,33,47],"tags":[3,28,25,17],"class_list":["post-918","post","type-post","status-publish","format-standard","hentry","category-family","category-garden","category-health","category-hobbies","category-recipes","tag-family","tag-fruits","tag-health","tag-project"],"_links":{"self":[{"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/posts\/918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=918"}],"version-history":[{"count":6,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/posts\/918\/revisions"}],"predecessor-version":[{"id":1421,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=\/wp\/v2\/posts\/918\/revisions\/1421"}],"wp:attachment":[{"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karin.zmonkey.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}