There’s nothing better than making delicious home made food for your family. There’s also something healing and beautiful about making dishes that are passed down from generations. It’s like connecting with ancestors through baking. This is what holidays and time with family is all about; love, connection, and healing
Ingredients
-2-3 pecks of apples
-Flour (for crust 2 1/2) and (for filling 1/2)
-2/3 cup Crisco
-Salt ( for crust 1 tsp) and (1 tsp for filling)
-8 oz glass Water
-Cinnamon 1 1/2 tsp
-Nutmeg (sprinkle to task)
– clear Pyrex pie (medium sized)
1) preheat oven 425 degrees move racks to make it it the middle. Add a tinfoil sheet to the rack below to catch run off
2) Start by cutting apples off the core into slices (between 1/8 and 1/4 of an inch) (hint: trimming skin off is best but leave if you like)
3) in medium mixing bowl hand mix 2 1/2 cups of flour, 1 tsp flour. Cut 2/3 cup of crisco into the flour mix. (Hint: this mix will be crumbles and moist enough to be pinched together and stay)
4) In large baking pan slowly slowly mix flour/ crisco mix with ice water. (Hint: you will not use the whole 8oz just enough for it to become a dough. It will be like a bread dough)
5) once dough is rolled into a ball cut in half (1 half for the bottom of the pie and 1 half for the top)
6) on a clean surface (countertop) sprinkle flour on surface and rolling pin. take half of one of the doughs and roll out enough so it will cover the bottom and sides of your Pyrex pan. (Hint: Roll thin but not too thin it’s see through) Take the other half and roll out to cover the top (make larger to compensate for when you overflowing apples)
7) grease Pyrex pan bottom and sides and put the rolled out bottom dough on pan.
Filling:
8) add between 5-7 cups of apples laying them down layer by layer and overflowing a bit (You will want to overflow it because the apples will breakdown as it bakes).
9) in a small mixing bowl mix 3/4 sugar, 1/2 flour, 1 1/2 cinnamon, and 1 tsp of salt.
10) slowly pour sugar/flour/cinnamon mix over the apples equally and add a sprinkle of nutmeg.
11) place the other rolled out dough over the pie and crimping the edges of the bottom and top doughs together.
12) make slits on the top to allow steam – if you’re feeling cute roll out extra dough and use a mini cookie cutter to add a leaf or star to your pie.
Place pie into oven on the middle rack at 425 degrees for 15 minutes. Check the top of pie and bottom to see if it’s browned. Lower heat to 375 degrees for 30 mins.
Let cool and enjoy !
Tell us how amazing your pie is or your variations
– baking warriors
wellnesswarriors nyc 