This is my hubby's favorite dessert and I can even make it dairy and egg free so my kids can eat it!
Dairy and Egg Apple Pie
Ingredients
- 1 recipe pastry for a 9 inch double crust pie (Recipe Below)
- 1/2 cup unsalted butter or dairy free margarine
- 3 tablespoons all-purpose flour
- 1/8 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 Tablespoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 Tablespoon Lemon Juice
- 6-8 Granny Smith apples - peeled, cored and sliced
Directions
- Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, sugars, vanilla, cinnamon, cloves and nutmeg and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. In a large mixing bowl, toss the apples with the lemon juice and sugar mixture, reserving about a half cup. Then, transfer the apple mixture into the pastry lined pie plate.
- Cover with a lattice work crust. (Easy How to http://annies-eats.net/2010/11/19/how-to-make-a-lattice-pie-crust/) Gently pour or brush the reserved sugar and butter mixture over the crust. Pour slowly so that it does not run off.
- Bake
15 minutes on the bottom rack of the preheated oven. Reduce the
temperature to 350 degrees F and continue baking for 35 to 45
minutes, until apples are soft. It helps to tent with foil
when browned nicely to keep from over browning.
Pie Crust
Ingredients
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup ice cold water
Directions
- Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
- Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
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