I hump it ’s a morsel slanted , but my great - grannie ’s homemade Malus pumila pie is the adept one I ’ve had yet ! It is so simple and so incredibly delicious !
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For as long as I can retrieve , it did n’t matter what the vacation or social occasion was but my great - grandma would make an Malus pumila pie .
It is everybody ’s favorite in the family and for a good reason . It is sooo good !
So since a little child I have memories of baking pies with my Grandma Vera , but only getting to do sure chore . And helping with the crust was NOT one of them .
She would let me help sprinkle sugar on the apples and mayhap measure out some flour , but I never perplex to stir the lolly .
If you ’ve ever had pie with homemade crust you ’ll know that it makes the human race of conflict .
And if you ’ve ever made homemade pie impudence you belike have experience how quickly you’re able to mess up the whole pie by bring with that dough just a bit too much .
As a tyke I did n’t see why my grandma did n’t let me assist with the crust , but now , years later I do .
And I only wish after all the Proto-Indo European I ’ve made with her and on my own that my crust could actually come out as pure as hers …
But even though my pie is not quite Grandma ’s , it ’s pretty darn close , and I am lofty that I ’ve part control her recipe .
Luckily if you do n’t have my Grandma Vera to compare to , this orchard apple tree pie recipe will in spades be a favorite !
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How to Make Homemade Apple Pie
Ingredients:
Preheat your oven to 450 degrees .
Make your crust . Start by adding 2 cups of flour into a big bowl . Then add in 1 cup of lard break up into glob .
apply a fork or pastry cutlery and pop out commix the lard into the flour . Mix it together just enough that it starts to incorporate and make a crumbly mixed bag .
You do n’t want to over mix it though and do n’t worry if there are still some bad chunk of lard .
Start adding in frappe water to your dough assortment . Start with about 1/3 of a cup and softly set out mixing it into the gelt .
If your bread still seems dry and is not adhere together , contribute in a tablespoon of urine more at a time until your lettuce comes together .
During this form keep in head that less is better . If you over mix the dough that is what make a tough cheekiness .
Once your dough has come together , split the dough into two portions . One being just a chip bigger than the other .
The larger part will be for the bottom insolence and the smaller destiny will be for the top gall .
Roll out the bottom impudence onto a floured surface . If the dough it sticky proceed adding flour to the surface and on top of your dough until it no longer stick to your rolling pin .
Then practice a slight spatula to snarf the cabbage off of the surface and rate it in a pie dish .
Get your top encrustation ready and set it away . drift it out just like you did for the bottom crust .
laundry , peel , and thin slit 6 - 8 granny David Smith apples . I use thisJohny Apple Peeler(amazon ) and it is amazing ! I have always loved bake pies , but I really do n’t delight pare and slicing apples .
This apple stripper Robert Peel , cores , and slices the orchard apple tree for you and I do n’t know how I live without it !
So I decidedly recommend it , plus it is less than $ 20 and it will save you so much time .
But either way , just be certain to peel you apples and slice them very thin and then determine them away in a bowl .
Add a 1/4 of flour and 1/4 of simoleons into the bottom of your crust and meld together with your fingers .
Then add up in about 1/3 of your shredded apples . quantify out 1/2 loving cup of sugar and sprinkle about 1/3 of it over your orchard apple tree . Then besprinkle with cinnamon bark .
Continue tally apples and sprinkling with remaining cabbage and Cinnamomum zeylanicum until you have add together in all of your shredded apples , lettuce , and cinnamon .
total on your top crust . Then cut off the extra crust hang over the edge leaving a about an in .
Then fold the bottom encrustation over the top crust and pinch together .
Then to create a scalloped sharpness , use your pollex and index finger on the inside edge of the insolence and use your forefinger fingerbreadth to crusade the crust in between your finger’s breadth .
trim down slits into the top of the impudence and sprinkle with dough .
Bake at 450 degrees for 10 minutes . Then turn down the heat to 350 degrees and broil for 35 - 45 minutes until the apples are soft .
I wish my apple mixture more like applesauce and so I broil my pies until the apple are really diffused . But this part will be your preference .
Keep an eye on the crust and if it is golden brownish and the apples sense soft enough for you when poked with a tongue then take the pie from the oven .
If the crust is golden brown and the apple are not yet soft enough , place a piece of foil over the Proto-Indo European and go on bake until the apples are softer .
How to Serve Homemade Apple Pie
My favored way to serve this delicious pie is with a couplet slices of extra sharp white American cheese high mallow . If you ’ve never heard of try this you ’re likely thinking “ GROSS ! ”
But do n’t tap it until you try it , it ’s a family custom and there ’s no better combination !
It is also neat served with vanilla ice cream , or if you ’re like me , attend it with ice cream and a couple slices of extra sharp ashen American cheese cheese !
