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Tuesday, November 30, 2010

Apple Pie with The Best Pie Crust

 

PB231272

My mother found this recipe in the newspaper. It is from The Lion House Restaurant in Salt Lake City. The Lion House is a well known restaurant in Salt Lake, they make the best breads and desserts around.

I was intrigued by the crust recipe. I wanted to see if it was better than my vinegar and egg crust that I call my no fail pie crust. Well, this crust is even better! It made lots of flaky layer and it was pretty easy to roll out! The apple filling recipe is my own.

 

Apple Pie

Crust

1/4 cup butter

13/ cup lard

1/4 cup margarine

13/ cup shortening

1 tablespoon sugar

1/2 teaspoon baking powder

1 teaspoon salt

1 tablespoon nonfat dry powdered milk

1 1/2 cups pastry flour~or regular

1 1/2 cups bread flour~or regular

1/2 cup Plus 1 tablespoon cold water

With a mixer cream the butter,shortening,lard and margarine. In a separate bowl whisk the dry ingredients. Add the two together with a pastry blender. Add water and mix with a spoon just until it comes together.

Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough.

Roll out another ball of dough for the top crust.

Make the filling~

Filling

3/4 cup sugar~Plus extra for top crust

7 tablespoons Minute Tapioca

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

8 apples, peeled, cored and sliced

1 tablespoon vanilla

2 tablespoons butter

In a small bowl whisk the tapioca with the sugar, salt, cinnamon and nutmeg. In a large bowl sprinkle the vanilla over the apples and toss to coat, then repeat with the sugar mixture over the apples and toss to coat. Pour into prepared piecrust. Dot with butter. Cover with the top crust. Trim the edges and flute them. Sprinkle with sugar and cut vent holes into the top crust. Place on a cookie sheet and bake for 1 hour 20 minutes at 375 degrees. Cool

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