Apple Pies with Amber

My friend Amber wanted me to give her, for lack of a better term, a pie tutorial. This is her first time with actual "hands on" making of a pie from start to finish. She came over around 3:15 in the after noon and the pies were out of the oven by 7:30.

1 2 3 Pie pastry ratio

That's three parts flour, two parts fat, and one part liquid.

If you have a set of 2 pound scales graduated into ounces, heres a recipe for a 2 crust pie pastry.

18 oz. Flour

12 oz. Shortening or Lard

pinch of salt

6 oz. Water.

If you don't have the 2 pound scales

Original recipe makes 2 pie crusts

3 cups all-purpose flour

1 teaspoon salt

1 cup shortening

Filling

6 – 8 Apples

1 Tblsp. Lemon juice

1 Cup Sugar

3 ½ Tblsp. Flour

1 tsp. Cinnamon

¼ tsp. Nutmeg

1/8 tsp. Salt

Combine dry ingredients and work with your fingers like you're making the money sign by rubbing your fingers together ever so gently beingh carefull to NOT over work the pastry. Then

ADD

1/2 cup+1 Tblsp. water

It is paramount that you do not over work the dough. Once you can gather the dough into a ball flatten it out slightly, cover with plastic wrap and refrigerate. While dough is cooling prepare your apples.

Peel and core, 6 – 8 Apples

ADD

1 Tblsp. Lemon juice

1 Cup Sugar

3 ½ Tblsp. Flour

1 tsp. Cinnamon

¼ tsp. Nutmeg

1/8 tsp. Salt

Roll out your bottom dough.

Fill with the apple mixture and dot with butter.

Roll out your top crust and carefully place on top of your pie.

Brush top of pie with milk and sprinkle with sugar and cinnamon.