Chef Clifford Klinger, an instructor at the IUP Academy of Culinary Arts in Punxsutawney, Pa., demonstrates the making of Crêpes Suzette, a classic French dessert, with help from Teresa Brownlee of the IUP Culinary Academy’s admissions staff. Accredited by the American Culinary Federation, the academy offers programs in culinary arts, baking and pastry arts, and a culinary arts/bachelor’s degree combination. Get a printable copy of the recipe at www.iup.edu Learn more about the Academy of Culinary Arts at www.iup.edu
Old-fashioned Apple Pie With Pastry Recipe That Could be From Your Grandma’s Recipe File
Old-fashioned Apple Pie With Pastry Recipe That Could be From Your Grandma’s Recipe File
Old-fashioned Apple Pie With Pastry Recipe That Could be From Your Grandma’s Recipe File
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Home Page > Food and Beverage > Desserts > Old-fashioned Apple Pie With Pastry Recipe That Could be From Your Grandma’s Recipe File
Old-fashioned Apple Pie With Pastry Recipe That Could be From Your Grandma’s Recipe File
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Posted: Sep 05, 2008 |Comments: 0
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I remember growing up with my sisters, cousins, and others as we enjoyed playing in our grandparents apple orchard. “In the old days”, as my grandkids like to say, we didn’t have air conditioning, electronic games and toys, tv, or other modern ways to entertain ourselves. We played cowboys and Indians, house, school, etc to entertain ourselves. The shade provided by the big, old apple trees provide a great place for playing. But the best part of the apple orchard was watching the apples grow and ripen. We knew we would soon enjoy delicious apple pies and other great treats made from those apples. Here I share with you one of the apple pies from those days.
TRADITIONAL APPLE PIE!
Pastry for a double-crust 9-inch pie:
2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water
In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.
Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.
Pie Filling:
6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup sugar
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine
Preheat oven to 425 degrees.
Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 – 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.
Enjoy!
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Linda Wilson -
About the Author:
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. You may visit her blog at http://grandmasvintagerecipes.blogspot.com She is a diabetic and has a website dedicated to diabetic recipes at http://diabeticenjoyingfood.squarespace.com
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Article Tags:
pie recipes, apple pie recipe, vintage recipes, old fashion recipes, pie pastry recipe, grandmas apple pie
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