Apple Pie



Ah, a sugary treat in our issue that also covers cholesterol and diet! Well, remember apples are high in flavanol, which is good for the coronary system. Just go easy on adding the sugar and use a soft margine or butter instead of shortening to make the crust and you'll have a nice treat that is better for the body than most other sugary treats!

What you need:

Wax paper
Pippin or Granny Smith Apples
Optionally other apples
Sugar
Cinnamon
Flour
Butter
Cold water
Rolling Pin
Peeler
Knife
9” pie tin

Pie crust (did you think we were opening cans and freezer packages?):

For a single crust (such as for pumpkin pie) you can use a single stick of butter. For a fruit pie with a top crust use two sticks in a big bowl. Add cold flour and mix until the two substances turn into a yellowish, coarse, somewhat dry mixture. You shouldn’t be able to really feel much pure margarine if you squeeze some of the bigger peas.

Add cold (iced) water until you can make a dough-ball. It should be slightly sticky on the outside but relatively dry on the inside.

Pull out two sheets of waxed paper. Flour one sheet lightly. Drop half the dough mixture into the center of the sheet, flour the ball, cover with another sheet of waxed paper.

Now with your rolling pin (I used a fire extinguisher) roll from the center in multiple directions until the dough starts to reach the outer edge of the sheet in a sort of round or oval shape.

Turn over the package of waxed paper dough so the bottom sheet is now facing up. Gently peel away the wax paper. Put a well greased pie tin face down over the bottom crust layer. Lift the wax paper and pie tin and turn it over so the dough flops into the pie tin. Pack in the dough lightly, then start to gently peel away the waxed paper.

Peel and cut some Pippin (best choice) or Granny Smith (next best choice) apples adding layers of sugar and cinnamon as you layer in large, thick slices of apples.

These apples are tart and hold their crispness when cooked (Granny Smith used here). If you want some thickening to the mixture add a layer of Roman Beauty, Macintosh or a Delicious apple cut into much smaller pieces (we used a local NY state eating apple, such as a Cortland). This will cook into applesauce and add thickness to the mixture. Over this put more big, thick slices of those green pie apples. Add more sugar and cinnamon.

Make your top crust layer in the same manner with fresh waxed paper, some flour. Roll it out, turn it over, peel away the top waxed paper sheet. Lift the bottom sheet and center the top crust over your finished pie with lots of cut apples, sugar and cinnamon.

Gently peel away the waxed paper. Take a fork and go over the edge of the pie making fork marks. This will help seal the top and bottom layer together. Cut away any excess hanging over the edge. Make some air holes into the top layer so steam can escape. You can also sprinkle the top crust lightly with some butter, sugar and cinnamon.

Pop into a hot over 425 degree and let it sit in there until the crust is golden at the crest, starting to get dark brown at the edges and you can smell apple pie! About 35-45 minutes.

Let cool.

If you have any dough left over, put it on waxed paper, roll it out, cover with softened butter or margarine, then add a layer of sugar and cinnamon, roll these like a jelly roll and bake in the over near the pie. These will cook faster and give you an idea of how good your crust came out long before the pie is ready!

Caution! Both the cookies and pie fillings remain hot for a long while so them cool before eating so you don’t burn your mouth!

Enjoy...







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