You know I come from a family of really good cooks and bakers. My interest and affection for creating good things to eat is in my genes. Today is National Apple Pie Day but in our family apple pie can show up almost any day. This pie is good stand alone, add ice cream and it’s hard to resist.
Mom shared this recipe with the Chicago Sun-Times several years ago. She gives a few pointers in this “Mommy & Me” video from an earlier post on ChowChow & Soul™.
Are you a pie enthusiast and baker? What flavor pie ranks at the top of your baking list?
ALBERTA’S APPLE PIE
2 1/2 cups flour
1 teaspoon salt
3/4 cup shortening
1/3 cup plus 1 tablespoon milk
1 egg, separated (see note)
1 teaspoon lemon juice
Sift flour and salt in a mixing bowl; cut in shortening with a pastry blender. In a small cup or bowl, combine milk, egg yolk and lemon juice. Add to flour mixture, gently stirring until all flour is moistened. Form into a ball. Refrigerate for 30 minutes. Note: Reserve egg white for brushing crust before baking.
1/2 cup granulated sugar plus additional for dusting crust
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
Dash of salt
1 tablespoon lemon juice
2 to 2 1/4 pounds
Granny Smith apples, peeled, thinly sliced
Pastry for a 2-crust pie
2 tablespoons butter, softened
In a mixing bowl, combine 1/2 cup each granulated and brown sugars, flour, spices, salt, lemon juice and apples. Toss lightly to mix. Set aside.
Divide pastry in half. On lightly floured work surface, roll pastry from center into a circle 1 1/2 inches larger than a regular 10-inch pie pan or a 9-inch deep-dish pan.
Place circle in bottom of pan. Press to fit. Pour reserved apple mixture into crust. Dot apples with butter.
Roll remaining pastry from center into a circle large enough to cover filling. Place crust over apple filling. Fold top edge under bottom edge, trimming if necessary. Flute edge.
Cut slits in top pastry. Brush top crust with lightly beaten egg white (reserved from pastry). Sprinkle lightly with granulated sugar.