It has been awhile since I have posted any recipes. There have been a lot of new recipes developed over the past few months, so let’s try to catch up. I have been particularly busy working with recipes for desert and appetizers, so we will start with what has become a favorite of dinner guests — apple pie.
There are two parts of any pie — the crust and the filling. I had some monumental failures when I first tried to make a dough crust for a fruit pie. I now have it down so that it turns out excellent every time, so we will start this series of posts with a dough-based crust, suitable for an apple pie. (I posted a graham cracker crust last year)
By the way, I am trying a new recipe plugin, which should make it easier to print the recipe if you wish. Let me know what you think of this approach to presenting recipes.
- 1 Egg
- 3 cups Flour
- 3/4 tsp Salt
- 1-1/2 cup Shortening (COLD – at least refrigerator cold)
- 1 tbsp vinegar
- 5 tbsp water (VERY COLD – use ice water)
- NOTE!! The shortening and water must be VERY COLD — freezer cold is best, or this won’t work!
- In a bowl, mix salt and flour
- With pastry blender, mix in cold shortening until the size of peas
- In a small cup, beat egg with a fork, add in vinegar and water, whisk until well blended.
- Add the water/egg mixture gradually to the flour mixture.
- Shape into a ball.
- Refrigerate 1 or more hours
- Roll out dough for pie.