What are your plans for Thanksgiving? Cooking for a
crowd? dining out? visiting someone else’s home?
I know this greeting is 2 days early, but I wanted to give you time in case you were looking for a pie crust – or apple pie – recipe to serve your guests.
many, now it’s a quiet affair since everyone is scattered.
|My homemade Apple Pie|
Good friends have invited us to share Thanksgiving at
their home, an offer we couldn’t refuse. My only obligation …. bring an apple
from a former Home Economics colleague back in the early 1970’s. Its name, ‘
Never-Fail Pie Crust’ suggests a successful outcome. Vegetable shortening,
despite its bad reputation, really does make for a flaky crust. Remember,
you’re only eating a sliver, not the entire pie, right??
over-work the dough, and it will be light and flaky. (This isn’t yeast bread –
no heavy-duty kneading necessary!)
water may vary depending on the type/brand of flour you use and the amount of
humidity that’s in the air – no joke!)
the flour-salt until mixture resembles small peas.
the water, and vinegar. Pour into the flour mixture. Stir in the remaining cold
water, 1 Tbsp. at a time, until a workable dough is achieved. (See note above
about the amount of water.)
palm of your hand. Tightly wrap each portion with plastic wrap, and refrigerate
up to 1 week. (The dough will keep in the freezer for up to 3 months when
placed in an additional freezer bag. Defrost overnight in the refrigerator
use a combination of Granny Smith and Fuji apples
work surface so that they are larger than the size of an inverted pie pan. Place
one ‘crust’ in an ungreased 9-inch glass pie plate. Press firmly against side
and bottom. Trim excess dough so that there is no more than 1-inch overhang.
crust under the bottom crust edge. Do NOT press the folded crust onto the
pie pan rim! Press edges of the top and bottom dough together to seal;
flute or crimp the edges.
crust. Cut slits in several places in top crust to allow steam to escape while
of foil cut 2- to 3-inch wide. This will form a collar, preventing excessive
another 10 to 15, or until apples are tender and crust is golden brown. Cool on
wire rack at least 2 hours before serving.