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September 22nd, 2011 - What's cooking in Sally's kitchen — LiveJournal
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September 22nd, 2011
blueberries4sal
blueberries4sal
blueberries4sal
Thu, Sep. 22nd, 2011 04:16 pm



I use the Fanny Farmer Cookbook recipe for a standard crust (but I use butter for the shortening) and I increased the amounts by half again because I like a thick flaky crust.

CRUST:
3 cups unbleached flour
1 1/2 tsps salt
1 1/3 cups of butter
1/2 cup of ice water (or less)

Mix the flour and salt in a food processor. Add the butter 1/2 cup at a time and process till the flour mixture holds together in a soft pea size. Lightly add only enough water till the dough holds together . CHILL for an hour.

FILLING:
Pare and slice 8 Granny Smith apples, add some brown sugar (1/2 cup) and a sprinkle of cinnamon.

Cut chilled dough in half and put one half back in refrigerator. Roll out the bottom crust for a 9" pie plate. Line the plate, trim excess. Fill with the apple mixture and dot with butter. ROLL out the top crust, lay over apples and crimp the edges to seal.

Bake at 425º for 50 minutes.

Serve with ice cream on top.

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