Coffee: Folger's made in a cheap Proctor-Silex drip coffee maker.
Apple Pie: I've baked two in the last four days. The first was for a
luncheon with my sisters. I was remembering that mom used to make her
applie pies with Wealthy apples and the local market guys had some.
Mistake. They practically turned to applesauce in the baking.

The Widow Dorothy is having her semi-annual Garage Sale this weekend and
the pie that's in the oven this morning as we speak is made from about
80% Haralson apples and 20% Wealthys. (I've gotta get rid of those
suckers and I've slipped a couple into Rob's bag of Honeycrisps. He'll
say they "were different" but won't figure it out. Don't rat me out,
eh?)

Haralsons are tough to beat for pie, IMNSHO. I'm not fond of
Grannysmiths. I'm thinking this pie would have been better if I'd
remembered to mix the flour in with the sugar. . . . I think I forgot
(What'd you say my name is?) and wound up doing a ****poor job of
sprinkling it on top of and mixing in with the apples after I'd put them
into the bottom crust. Light a candle.

* Mystically Exported from MasterCook Mac *

The Best Pie Dough

Recipe By : Posted to r.f.cooking by Barb Schaller 9-25-04 (again)
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 8- or 9-inch Single Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. sugar
6 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water -- (3 to 4)


For 10-inch regular or 9-inch deep dish
single crust:
1 1/2 cups
1/2 tsp. salt
1 Tbsp. sugar
8 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water -- (3 to 4)


For 8- or 9-inch Double Crust
2 1/4 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
11 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water -- (4 to 5)


For 10-inch Double Crust or 9-inch deep
dish double crust
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
13 Tbsp. chilled unsalted butter -- cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water -- (4 to 5)

Mix flour, salt and sugar in food processor fitted with steel blade.
Scatter butter pieces over flour mixture, tossing to coat butter with a
little of flour. Cut butter into flour with five 1-second pulses. Add
shortening and continue cutting in until flour is pale yellow and
resembles coarse cornmeal with butter bits no larger than small peas,
about four more 1-second pulses. Turn mixture into medium bowl.

Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad side
of spatula until dough sticks together, adding up to 1 tablespoon more
ice water if dough will not come together. Shape dough into ball with
your hands, then flatten into 4-inch-wide disc. Dust lightly with
flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

For double crust pies, follow recipe appropriately, divide dough into 2
balls, one slightly larger than the other, before shaping into discs.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Page 8, Cook¹s Illustrated magazine, September/October
1994. Yikes!! I, who¹ve used Pillsbury All-Ready Crusts for years,
can¹t believe how fine this crust is!! I¹ve made 4 apple pies in the
last 4 weeks just to practice the blinkin¹ crust! Mercy!

_____

* Magically Exported from MasterCook Mac *

The Best Apple Pie

Recipe By : Posted to rec.food.cooking by Barb Schaller 9-25-04
(again)
Serving Size : 6-8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 # Granny Smith apples -- peeled, quartered,
cored, and cut into 3/8² slices (5-6
cups)
3/4 cup sugar -- plus 2 teaspoons
for sprinkling on dough top
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 Pinch salt
Pie Dough for a double crust 8- or 9-inch
pie
2 Tbsp. unsalted butter -- cut into small
pieces

Toss apples and next 4 ingredients in large bowl; let stand until apples
soften and shrink a bit, no longer than 10 to 15 minutes. (this step is
supposed to keep a gap from forming between the top crust and the
apples. Adjust oven rack to low position and heat oven to 400°. (To
keep the bottom crust crisp, author recommends using a glass pan and
baking the pie near the bottom of the oven at a relatively hot
temperature; this heats the bottom of the pie at a slightly faster rate
than the rest, so it cooks through before the top burns. Roll larger
dough disk on a lightly floured surface into a 12-inch circle, about
1/8² thick. Transfer dough to 9-inch Pyrex pie pan, leaving dough that
overhangs lip of pan in place. Turn apple mixture, including juices,
into shell; scatter butter pieces over apples.

Roll smaller dough disk on a lightly floured surface into a 10-inch
circle. Lay it over top of pie. Trim top and bottom dough edges to 1/4
inch beyond pan lip. Tuck this rim of dough underneath itself that that
folder edge is flush with pan lip. Flute dough in your own fashion, or
press with fork tines to seal. Cut 4 slits at right angles on dough top
to allow steam to escape; sprinkle with remaining sugar.

Set pie on a rimmed baking sheet; bake until light brown, about 30
minutes. Reduce oven temperature to 350 degrees and continue baking
until crust is a rich golden brown and apples can be easily pierced with
a knife, about 30 minutes longer. If pie browns before it bakes
through, cover top with foil and continue baking. Transfer pie to a
wire rack; cool for at least 1 hour before serving.

Pie is best when consumed within a few hours of baking, but can be
stored at room temperature, covered by an inverted bowl, for a day or
two.
- - - - - - - - - - - - - - - - - -
NOTES : I¹ve made 4 apple pies in the last 4 weeks just to practice the
blinkin¹ crust! Mercy! My pies were made with McIntosh/Wealthy/Sweet
Sixteen apples in varying degrees of combination. Oh, my!

_____
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Melba's Jammin' > wrote in
:

> Coffee: Folger's made in a cheap Proctor-Silex drip coffee maker.
> Apple Pie: I've baked two in the last four days. The first was for
> a luncheon with my sisters. I was remembering that mom used to make
> her applie pies with Wealthy apples and the local market guys had
> some. Mistake. They practically turned to applesauce in the baking.

<great detailed recipes snipped>

I'm going to try this crust recipe, Barb. ! I make excellent crust,
but this one (and it's technique) sounds particularly good!

My apple pie recipe is virtually identical to yours. I don't like them
over-spiced, although I sometimes add 1/4 teaspoon ground coriander to
the 1/2 teaspoons cinnamon.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Melba's Jammin' > wrote in
:

> Coffee: Folger's made in a cheap Proctor-Silex drip coffee maker.
> Apple Pie: I've baked two in the last four days. The first was for
> a luncheon with my sisters. I was remembering that mom used to make
> her applie pies with Wealthy apples and the local market guys had
> some. Mistake. They practically turned to applesauce in the baking.

<great detailed recipes snipped>

I'm going to try this crust recipe, Barb. ! I make excellent crust,
but this one (and it's technique) sounds particularly good!

My apple pie recipe is virtually identical to yours. I don't like them
over-spiced, although I sometimes add 1/4 teaspoon ground coriander to
the 1/2 teaspoons cinnamon.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.