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Sunday, April 02, 2006  The Pie Crust Recipe from my Pastry Mat 1 1/4 cups flour 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup butter 1/4 cup iced water Sift flour, salt and sugar together. Cut in the butter until dough is crumbly. Add enough iced water to the crumbs so that they hold together. Chill dough for at least 1 hour. Roll out on the pastry mat to the desired size. (Double this if you want a top for the bottom of your pie.) The Apple Pie Recipe from my Pastry Mat 6 1/2 cups apples, peeled and sliced 1 cup sugar 1/4 cup butter, melted 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon lemon juice** 2, 9-inch pastry crusts, uncooked 1 tablespoon of flour (for bottom crust to keep apples from gettting soupy)* Line 9" pie pan with one pie crust. Mix sugar, butter, cinnamon and nutmeg together in a large mixing bowl. Add apples and toss to coat. Transfer apple mixture to lined pie pan and sprinkle with lemon juice and cover with remaining crust. Seal edges and cover crust edges with pie shields.** Cut holes or lightly pierce crust to allow steam to escape. Bake at 425 degrees F for 35-45 minutes. **I skip this * I added this 
posted by SAJ |
12:50 PM |
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