Week 7 - Day 5

*  Did you know that:

~from about the 1630's, apple pie was served almost daily in New England when the newly planted orchards were bearing fruit?

~the first apple seeds were brought to America by the Pilgrims in 1620?

Gather your supplies and ingredients to make Grandma's Deep Dish Apple Pie.

**The supply and ingredient list on pages 100-101 are the same,

but the procedure will be slightly different.

Something must have happened in the transposition of the recipe,

or in the editing process, but the bottom crust was left out of the book.

Follow this blog for the correct procedure.

You should also have received a correction sheet for this lesson with your book.

 Start with making the pie crust.

This recipe in the book makes 2 pie crusts, which is what you'll need,

the top and bottom crust.

1.  In the food processor, combine the flour, salt, and raw sugar.

Pulse 10-12 times.

2.  Then add the shortening and butter,

pulsing in the food processor until the mixture resembles coarse crumbs.

3.  Add the water, 1 tablespoon at a time, and pulse in the food processor until you have a smooth ball of dough.

Remove the dough from the food processor...

turn out onto a floured surface...

...and wrap in plastic wrap.

Refrigerate for at least 30 minutes.

While the dough is in the refrigerator,

prepare the apples.

Prepare a bowl of cold water with added lemon juice.

Place each peeled apple in the water and lemon juice to prevent them from turning brown.

Start by quartering the apples,

removing the core and seeds,

and peeling them.
(If the apples are large, cut the quarters in halves.)

Once peeled and cored,

place each apple quarter in the lemon water 

until you have enough to fill the pie dish.

Drain when you have the desired amount of apples to fill the pie dish.

Once all the excess water is drained off,

dry the mixing bowl, and

put the apples back into the mixing bowl.

Prepare the pie filling.

Add the raw sugar and cinnamon.

(Sometimes I also add about 1/8 tsp. of ground allspice.)

(See step 11 on page 101.)

Gently stir to mix.

 

 Roll out the dough.

(Here's where the slight change is in your book:

you will put the first crust on the bottom of the pie dish,

then proceed with the 2nd part of step 12 

and step 13 on page 101.)

Prepare a work space to roll out the dough.

Your book suggests using a piece of wax paper

(steps 16-21).

You can also use a pastry bag, shown below.

Or I use a pastry cloth.

Any of these will work.

Zippered Pastry Bag

Put the dough in the floured bag.
Roll it out.
Unzip for the perfectly round pie crust.

If using a pastry cloth,

flour the cloth well.
(You could also use a floured piece of wax paper instead of a pastry cloth.)

Rub the flour into the pastry cloth until smooth.

Remove the dough from the refrigerator

and place on the floured pastry cloth.

Cut in half.

One half is for the bottom crust.

The other half is for the top crust.

(Disregard the instruction to save half of the dough for week 8 day 3.)

Roll to about 1/8 inch thick,

and about 14 inches in diameter

(or 1 inch larger than your pie dish).

Roll around the rolling pin...

Then unroll over pie dish.

(Or if using wax paper, follow steps 17-21)

Trim the edges.

Fill the pie crust with the seasoned apples.

Dot the apples with butter.

Add the top crust,
then fold the top edge of the crust around the bottom crust.

Press gently to seal.

I'm the first to admit,

I'm not a pie expert.

If it doesn't look perfect, don't worry.

Imperfectness is a sign of homemade!

And homemade tastes better anyway!

 Seal by pressing gently around the rim of the pie dish with a fork,

or by crimping the edges with your fingers.

If your instructor is gifted in pie making,

ask them for assistance.

Cut slits near the center of the pie to allow steam to escape during baking.

Bake as directed.

(step 24)

Cool before cutting and serving.
(Serve with or without whipped cream or natural vanilla bean ice cream.)

"Keep me as the apple of your eye;
hide me in the shadow of your wings."
Psalm 17:8
(Make this a prayer to your heavenly Father.
It's a prayer for safety.)