Cookbook:Apple Pie II

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Cookbook | Ingredients | Recipes | Desserts

Ingredients[edit | edit source]

Pie Crust[edit | edit source]

  • 8 oz (225g) plain flour
  • 4 oz (110g) margarine
  • 2 oz (55g) lard
  • pinch of salt
  • 2 tablespoons cold water


  • 2 Pillsbury (or other store-bought) pie crusts

Everything Else[edit | edit source]

Procedure[edit | edit source]

Pie Crust[edit | edit source]

  1. Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
  2. Add 2 tablespoons water to make a soft but firm dough.
  3. Roll pastry on floured surface to the size you want your pie. Make two crusts.
  4. Place one crust in pie pan.

Everything Else[edit | edit source]

  1. Core, peel, and slice the apples into ¼ or ⅛-inch (1 to .5 cm) segments.
  2. Add lemon juice to the apple segments.
  3. Transfer excess juices to the pie pan.
  4. In a separate boiling pot, set the sugar and water to boil to make a simple syrup.
  5. In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
  6. When the syrup is done boiling, gradually bring all of the ingredients together.
  7. Add the apple filling into the pie pan, on top of the first pie crust.
  8. Cover the filling with the other pie crust and make three slits on top.
  9. Bake in the oven at 350°F (175C) for 60 minutes or until golden brown.
  10. Take out the pie and set to cool.
  11. If desired, serve warm with ice cream, frozen custard, or frozen yogurt.

See also[edit | edit source]