We had so much delicious apples from friends recently that I was able to make my very first kind of fruit pie - The Apple Pie. ( Woo..hoo.... wink** wink**). Armed with a copy of "The Pismo Beach Ward Relief Society Recipes to Remember" and all the ingredients to make the pie, I was prepared to bake. Thanks to Bro. Arlyn Bunton's recipe for a flaky pie crust and Sis. Melissa Benson's Apple Pie Filling Recipe. You guys rock! Thank you for the honest to goodness recipe details. Moving forward and to celebrate my very first success in baking pies, i am happy to share my new found Apple Pie recipe.
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My First Homemade Apple Pie. Not so attractive but i am glad I made it. |
Nutritional tidbits on apples. This information is taken from the book "The Healing Foods- The Ultimate Authority in the Curative Power of Nutrition."
. Oranges are loaded with vitamin C; apples by contrast, aren't rich in vitamins or minerals but the best source of soluble fiber. This form of fiber helps prevent sharp swings in blood sugar level and lower blood cholesterol level.
. It takes more than an apple a day to reap the benefits of a diet rich in soluble fiber. If you usually eat lots of fruits and vegetables, you're taking in enough soluble fiber to make the difference. Four or more servings of fruits and vegetables in our daily diet is recommended. . Apples have virtually no saturated fat, cholesterol or sodium so, it is good for the heart. One medium size apple has 81 calories.
. Remember, Apples working each day to Keep Cholesterol At Bay.
Pie Crust Pastry
by Arlyn Bunton
1 1/3 cup Flour
1/2 tsp salt
1/2 cup Crisco Shortening
3 tbsp cold water
Measure flour and salt into mixing bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing with fork until all flour is moistened and dough almost cleans side of the bowl. Do not add too much. Gather though into ball; shape into flatenned round on lightly floured rolling surface. (if recipe was doubled, divide in half first) With a floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.
For one-crust pie, trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan, and flute. For a baked pie shell, prick bottom and side through with fork. Bake at 475 degrees F. for 8 to 10 minutes. (marbles or beans in the bottom keep the bottom flat) For two crust pie, trim overlapping edge of pastry to 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from pan rim. Fold and roll top edge under lower edge, pressing on rim to seal, then flute. This is enough dough for a 10 inch or juice saver single crust pie. Maximum of 4 pie crusts can be mixed at one to assure consistency.
Amish Apple Pie
by not so Amish Melissa Benson, actually, she is LDS
1 uncooked pie crust (recipe above)
4 larges apples (fugi or granny smith)
1 cup sugar
3 tbsp. flour
1/2 tsp cinnamon
1 large egg
1 cup heavy cream
1 tsp. vanilla
1/3 cup sugar
1/4 cup brown sugar
10tbsp. flour
1 tsp. cinnamon
1 tsp. nutmeg
dash of salt
1/2 cup butter (cold)
1/2 cup pecans (chopped)
Slice apples thin and put in bottom of uncooked pie shell (10 inch). Should be about 4 cups. In a small bowl, mix sugar, flour and cinnamon. Beat egg in medium bowl and add cream and vanilla. Add sugar mixture to egg mixture and mix well. Pour over apples. Bake 1 hour in oven. After 20 minutes, top with sugar mixture, mixed down below, over top and continue baking 40 minutes or until top puffs and is golden brown. Cook with cookie sheet underneath. In food processor, mix sugar through salt. Add butter and process-pulse until coarse crumbs. Add nuts. She doubles this topping. Serve with ice cream. Serves 8. She loves this pie that she wants to bare her testimony about it.
So, there you have it. Apples are great eats.
