Well, if you had apples I hope you made my Apple Pie Filling?! If you made that, then you can make THIS! Fresh Warm Homemade Apple Pie - there is nothing more comforting! Its actually pretty each to roll out a homemade crust. Enjoy! Diane
Homemade Pie Crust Ingredients: 2 cups all-purpose flour 1/4 teaspoon salt pinch of sugar if you want a slightly sweet crust 2/3 cup cold butter (10 Tbs plus 2 tsp) 1 egg yolk 4 to 5 tablespoons cold water (more if too dry) Filling: 1 Quart Apple Pie Filling 1 Pint Apple Pie Filling Directions: In a Cuisinart: Combine flour and salt, pulse for 2 seconds; cut butter up with a knife into small chunks and add to food processor. Pulse until mixture resembles coarse crumbs. Drop in egg yolk and enough water until flour is moistened, dough when pulsed should start to roll up into a ball on one side. Do not over mix; dough should be incorporated (not dry) and not sticky. Take dough out of food processor bowl and lay onto a lightly floured surface. Divide dough in half. Shape each half into ball. Flatten slightly and wrap each half of dough in plastic food wrap, you will need both halves to make this pie, place in refrigerator for one hour (you want butter in dough to chill again after being "worked" so that your pie crust is flakier when baked.) For this double crust pie, roll out one half of dough on lightly floured surface into 12-inch circle. Fold into quarters (or roll onto rolling pin and carry over to pie plate) Place dough into 9-inch pie pan sprayed with non-stick spray; unfold dough, pressing firmly but, gently against bottom and sides. Do the same with the second ball of chilled dough (making the top.) Once filled (apples can be slightly mounded into center as it will cook down in oven). Brush the bottom crusts edge lightly with water using a pastry brush - this aides in both crusts adhering to each other. Top filled pie with top crust. Trim both crusts together to 1/2 inch from edge of pan. Crimp both crusts under or flute edges to seal in filling. Remember to cut slits on top of top crust to let steam escape during cooking (I also place my pies on a baking sheet while baking to catch any drips.) Use any leftover dough (from trimming crusts) to re-roll and cut into shapes if you want to decorate the top of your pie (I did autumn leaves) Brush top crust with egg wash (whisk one egg in a cup or bowl) and sprinkle with sugar. Bake Pie at 375 for 40 minutes (or until top is golden brown.) Kitchen Tip: Use a pie sheild the last 20 mins of bake time if the edges are browning too quickly. Letting the pie cool before serving will help the filling firm up a bit... Pie Crust Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Looking for what to do with Fall Apples - check out my complete recipe collection "The Apple Cart" Enjoy! Diane
Click on each Recipe Title to go directly to that recipe: Spiced Apple Rings {cinnamon red hots & clove} Apple turnovers in puff pastry Rustic Apple Galette Apple Cinnamon Cake Loaf Mini Spiced Apple Tarts Blush apple almond jelly Caramel Apple Jam Cherry & Granny Smith Apple Preserves Homemade Apple Pie Filling Caramelized Apple Sauce Fall is in the Air! Spiced Apple Butter Applesauce with Strawberry *guest post Applesauce Honey Cake *guest post Applesauce BBQ Chicken {Slow-Cooker} Homemade 'Newtons' Fruit & Cheese Breakfast Braid Apple Pecan Scones with Cinnamon Sugar Topping Ingredients Scone Dough: 2 1/3 cups all-purpose flour 1/3 cup sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup cold butter, cut into small pieces 1 small fuji apple, chopped into small pieces 1/2 cup pecans, chopped 1/2 cup milk * Topping: 2 Tbs Milk ground cinnamon granulated sugar Instructions Preheat oven to 425°
Canning seasonal fruits to use into the New Year and Winter is a great idea. Cranberries are very versatile as well. The fruit combo I made has many options in how you can use the fruit and its juice. You can: Drink It. Eat It. Bake with It. Jam It. Sauce It. or Mix It into a cocktail or hot apple cider...exceptional as a Mock "Kiddie Cocktail" for the little ones.
This is an easy recipe but, please note that waiting 3-5 weeks before using it as a 'drink' is the preferred waiting time...some can't wait and drink it right away! LOL ~Enjoy! Diane Cran-Apple Goodness (Cranberries & Apple Canned in a boiling water bath) Ingredients: 1 (12 oz) bag of cranberries Syrup: In a large saucepan add: 1 diced organic Fuji Apple; washed, peeled, cored 1-1/4 cups organic Apple juice 1 cup water 1 tsp vanilla bean paste, whisked in 3/4 cup white, granulated sugar Directions: Bring syrup ingredients to a boil, add in the cranberries (wash and pick out any bad berries first) Boil for 3 minutes. Reduce to a simmer; you will divide cranberries and apple equally into each pint jar using a slotted spoon. Top off each jar with remaining hot syrup to 1/2" head-space, remove air bubbles and bring head-space back to 1/2" by adding more hot syrup if needed. Process Pints or Quarts in a boiling water-bath for time specified to your altitude: 20 minutes 0 - 1,000 ft 25 minutes 1,001 - 3,000 ft 30 minutes 3,001 - 6,000 ft 35 minutes Above 6,000 Yield: 4 pint jars *Recipe Note: Let sit 4-6 weeks if wanting to drink as a juice. We mix Cran-Apple Goodness with Diet 7up or Ginger Ale for a wonderful drink. Great in a Holiday punch bowl too!! Recipe adapted from: NCHFP Canning Cranberries and NCHFP Canning Apples Syrup and Photos by: Diane Baker for Canning and Cooking at Home
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