I’ve never been a big fan of apple pie until I tried it with tangy spy apples. The apples are just sour enough to cut the sweetness of the sugar and the fat of the crust. The recipe would be just as good with granny smith apples.
5 cups flour
3 tbsp brown sugar
2 tsp salt
1 tsp baking powder
1 lb vegetable shortening
2 tbsp apple cider vinegar
ice cold water to make 1 cup
1 cup sugar
2 tbsp flour
1 tsp cinnamon
5 cups Spy apples
Mix flour, sugar, salt and baking powder in a large bowl.
Mix in vegetable shortening until mixture is crumbly.
Beat egg in measuring cup until frothy. Add vinegar and water,
Mix together just until mixed.
Refrigerate for at least 1 hour.
When chilled roll out dough into two disks. I like to do this between two sheets of parchment paper as it is easy to handle.
Line a pie plate with the first disk and trim edges. Set aside.
Combine sugar, cinnamon and flour.
Add apple and mix until well combined.
Pour into pie shell and top with second crust. Scallop edges and vent the pie.
Bake at 350 degrees Fahrenheit for 45 minutes until apples are soft and crust is golden brown.
Mix 5 ingredients. In a cup add egg, vinegar, and water to combine. Fold wet ingredients into shortening mixture. Shape in disks and refrigerate for at least an hour.
1 cup pumpkin
3/4 cup sugar
1 cup milk
1/2 tsp cinnamon
1/2 tsp ginger
pinch of salt
Pour ingredients into a rolled out pie shell from the crust made above. Bake in a 450 degree Fahrenheit oven for 10 minutes. Lower heat to 350 degrees and bake for an addition 35 minutes or until center of pie is firm.
This recipe is from my mother. I can’t count the number of times we’ve baked this pie for Thanksgiving and Christmas. It has the perfect balance of cinnamon and ginger. Serve with vanilla whipped cream or ice cream.
Blueberry pie is a wonderful summer treat. There’s nothing like going to the berry patch to pick a pail when they are in season or picking wild blueberries from the wild. Returning home I like to make muffins, crisps and this pie. It includes apples for a twist.
1 lb of vegetable shortening
1 tsp salt
5 cups flour
1 tbsp white vinegar
Beat one egg in a measuring cup and add 1 tbsp white vinegar. Fill cup with cold water. Blend flour, lard and salt. Gradually add liquid. Wrap and chill in refrigerator until cool. The pastry can also be frozen.