home grown Mac apples in pies ready for freezer.
I bake them from frozen in a 400 f oven, qahtan
Very nice pies...my mom used to do her pies this way...I wish I had room in my frig..looks like you are using cake tins?...makes for a nice deep dish!!
I have a hard time making the crust for pies. Mine is always tough and never flaky! Those look very good! I love apple and the other favorite is blueberry!
Eli, I love making pies...my mom and I would bake them in an oven my dad put outside and we would line apple pies to cool on table outside...we lived in the dessert and it was to hot to heat the kitchen up...try the Frisage method to get a flaky crust..also involves many other things...everything needs to be very cold...I keep my crisco and butter in the freezer prior to incorporating into the crust..iced water...takes a little practice but pie crusts can be delicious and flakey tender..sugar will toughen your crust so go easy if using it. I have some nice pie photos if you would like to see them on a site called http://allrecipes.com my name Sylvia...hope thats right!!!The lattace one is Blueberry also my husbands favorite....when making a blueberry pie...mash some of the blueberries...it makes for a nice filling thats not runny and I also use tapioca flour sometimes instead of flour,cornstarch,ect...my very favorite pies are Apricot/Peach Fried pies..Oh my goodness these are to die for and Cherry pie is my favorite.
I tried to do a search with pies and your username but it didn't work. I will try again later. Thansk you very much. I didn't think to put ingredients in the freezer.
Sorry Eli..you won't see any of my pies on recipe searches..my recipes are orginals and haven't entered them yet in any of their pie recipes...but I do have photos on my personal lists...you can find me if you type in 'all day apple butter'...I have a photo there..you can access the rest of my photos from this spot...I don't know how to do it any other way...you would think there was an easier way..which there probably is..but I can't figure it out! There is a fabulous recipe there for apricot/peach fried pies and 'apple dumplings II 'the one with 60+ reviews'..the crusts are perfect and you can't really mess it up...the dumplings are really easy and next best thing to an apple pie...and a very easy quick fix for a pie craving!! I also have a review there. These are just suggestions and I hope you enjoy the site as much as I do.
When I was a child we had two apple trees, a baking apple called Lane's Prince Albert and an eating one whose name I don't recall. This was in England and ever since I have lived in the States I have been trying to find the perfect pie apple. I now live in Washington which is good apple growing country - does anyone have a recommendation for me please? A.
For a flaky crust, use the recipe on the lard package (uses the entire pound of lard), To the egg, vinegar mix, add two or three tablespoons of brandy (or rum for apple pies). It makes the pastry much easier to roll, so you handle it less, and when the alcohol evaporated, the crust is left tender, crisp, and flaky. I heard about this on a radio cooking show many years ago, and have never had a problem since.
Thank you for the information! Perfect time of year for that tidbit. I never thought about the alcohol. I will give that a try for the pumpkin pie this year!
I bet you don't use lard, but there are lots of rich pastry recipes, with egg, vinegar and water as the liquid. Let me know if it turns out. My pastry still varies, but my whole family, and many friends say my bad is better than many people's good, and I attribute it totally to the liquor.
I am laughing hard! I don't but I do LOVE the liquour and attribute alot to it!!!!!!!!
Thanks again!! :)
Which makes me wonder how coconut grease would do? Melts a little at a lower temp. hmmmm!
I have a recipe with shortening that is much like the one on the lard box, if you would like it.
I don't really have a good one. I had no idea some contain vinegar.
5 cups ap flour
1 tsp baking powder
1.5 tsp salt
2 tbsp brown sugar (if desired)
2.5 c chilled shortening (1 lb.)
1 egg beaten
2 tbsp vinegar
3 tbsp brandy or rum or other liquor
Sift flour, baking powder, salt together, stir in sugar.
Add shortening and cut with pastry blender, two knives, or do frissage until the mixture is a little coarser than coarse cornmeal.
Put egg in measuring cup, add water to 3/4 c mark, add vinegar and liquor.
Pour the mixture over the dry ingredients and toss lightly with a fork just until the flour is uniformly moist.
Press into six disks about 3/4 inch thick. Wrap in plastic wrap and chill for 30 minutes before rolling.
Makes six crusts or two dozen 3-inch tarts. I keep it in the fridge up to two weeks, and it works fine.
My basic pastry is as follows, which I am told is to die for, ;-))
2 cups A P flour
1 cup cold salted butter, I only ever use salted butter, never lard or shortening etc, and of course never add salt.
1 cold raw egg
dash cold water.
for sweet pie I add sugar. For sweet pies(fruit, Bakewell etc) I never use plain unsweetened pastry ;-). I do like ground almond in my sweet pastry.
I do lots of variations on my pastry dough, but have never put alcohol in it.
The pans shown are the same depth as regular pie plates but have a straight side to them....
8 oz flour
3 oz butter, softened
4 oz mascarpone.
Mix ingredients thoroughly, wrap in clingfilm and rest it in the fridge for a while, before rolling out.
This is so easy and results in a lovely short pastry.
Thank you for the recipes. I will let you know how they turn out when I get to them.