What is your favorite kind of pie? Mine isn't apple - but since we left our cherry trees in Michigan and have apple trees now, I make apple pie.
In past years I've canned apple pie filling (although I've since discovered that the USDA doesn't recommend canning ready-made apple pie filling with thickener added), and I've frozen apple pie filling in quart-size bags. This year I'll be canning my pie filling without thickener; I'll add it when I make the pie.
This is how to make a pie crust the easy way. An apple pie uses two crusts, or one plus a streusel topping.
2 Tbsp lemon juice
6-8 apples (depending on their size), peeled and cored
2/3 cup sugar
2 Tbsp flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of allspice
pinch of salt
2 Tbsp butter
Peel and core the apples, cut into thin slices. Toss apple slices with lemon juice to coat. Add sugar, flour, spices and salt, mix well. Pour into unbaked pie shell. Dot with butter. Cover with top crust if using, seal the edges and cut slices or poke holes in the crust.
Put a baking sheet on the oven rack beneath the pie. Bake at 425°F for 40 to 50 minutes or until the crust is brown and juice begins to bubble up through the slits in the crust. Serve warm or chill and serve later.
|Photo by E. Nemscok|
Since I plan to can this filling, I'll leave out the flour until I'm ready to make a pie. Then I'll just pour off the juice into a saucepan, whisk in the flour, let it heat a bit, pour over the apples in the crust, and bake as directed. Yum!
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a
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