Well, Ms. Carol has been at it again. She loaded us up with another big batch of apples from their trees. So kind!
We had new friends from Japan staying with us for a couple weeks while they did an externship at the vet school. What dish is more American than apple pie, right?! I just had to make them one.
Here is how you do it:
You’ll need to use the pie crust recipe found here, but you’ll have to put your maths skills to the test and make one and a half times the recipe. One recipe will be too little. Two recipes will be too much.
Remember sometime around the fourth grade when you asked why you needed to learn math?
Here is one of the reasons: So you can eat!!!
Let’s take the Crisco measurement in the pie crust recipe for an example. For one pie crust, the recipe calls for 1/2 cup Crisco. To convert that amount to make one and a half recipes, you’re going to use the amount in the recipe for one batch (which is 1/2 cup). Then you’re going to add half that amount (which is 1/4 cup). These together give you the one and a half that you need.
When you do the following math problem:
1/2 + 1/4 = ______.
Ta da! It’s 3/4. You have successfully converted the Crisco measurement.
You could also approach with multiplication:
0.5 (the amount called for) x 1.5 (the amount you want to make) = 0.75 (or again, 3/4)
Some measurements are trickier than others, but I am confident in your numeric know-how.
One last calculation . . .
This one doesn’t have to be as exact.
Take about 2/3 of the dough you have just made and roll out between two pieces of wax paper to make a round pie crust.
Place this crust into a pie dish.
After you’ve done all this calculating and pie crust making, wrap the remaining dough in plastic wrap and place in the refrigerator while you prepare the rest of the pie.
1/4 teaspoon cinnamon,
Stir these ingredients together until mixed well. Set aside while you work on the apples.
The apples need to be peeled and sliced. I used our apple peeler, but a good ol’ paring knife will do the job, as well.
You’re welcome to come borrow my peeler. It’s a helpful gadget that leaves peeled, spirally-sliced apples.
Keep peeling and slicing until you have 5-6 cups of apples.
Then place the butter over the apples.
Now get the remaining dough from the refrigerator. You’ll need two more pieces of wax paper so that you can roll this dough into a circle. Roll until you are sure it’s big enough to cover the pie.
Remove the wax paper and lay the dough on top of the pie.
Use a knife to trim any excess dough.
Press down the edges to seal the two crusts.
Crimp the edges.
I think a little decoration looks nice. You can take the extra dough from the edges, roll it onto the wax paper and cut a decoration to place on the pie.
I made an apple for this one.
Usually, I brush a beaten egg over the crust to give it a nice golden glow. We had eaten all the eggs when I opened the fridge, however, so I opted to brush this one with some cream. The finished crust will not be quite as shiny as with an egg, but it works.
Bake at 450 degrees for 10 minutes.
Then reduce the temperature to 350 degrees.
Bake 35-45 minutes or until golden brown.
Cool on a rack before slicing.
Enjoy with friends!