Itchin' to Bake: Nana's Apple Pie

I just found out a very cool new "trick" you can do. Simply type in the word view after the / in your browser window and hit return. You can view the blog in a number of different and cool ways. There is a little drop down menu at the top so you and check them out. Very fun!

While it may seem that there are as many apple pie recipes as there are types of apples, I find that it is often the homemade pie you have grown up with that tends to be your favorite. I grew up with my mom making homemade breads, rolls and desserts and that is clearly where my love of baking got started.

My mom was coming to visit for a few days and I thought it would be fun to have her make an apple pie which has always been referred to by my daughter Caroline as "Nana's Apple Pie". It is ALWAYS requested for holidays and barely makes it through the day before being finished off even when there are numerous pies to choose from! So here it is. I actually made my mom come up with specific amounts because whenever I ask her how she makes some baked good we grew up with, her reply is always "some" of this, "enough" of that...not exactly the scientific approach many bakers are looking for.

the CRUST

2 cups of flour

1 tsp. salt

2/3 cup of shortening (My mom made the big switch from lard to the Crisco some time ago and I convinced her to use Earth Balance Buttery sticks for this pie. I sometimes use just butter or a mixture of both. My mom still thinks that using Crisco makes the flakiest crust.

6-8 TBS. cold water

In a medium bowl, mix together flour and salt and work in shortening with fingers until mixture resembles cornmeal. Mix in enough cold water with a spoon(or your fingers) until the dough just comes together. You can wrap the crust in plastic wrap and chill it for 30 minutes or so or use it right away.

Using half of the dough, roll it out on an floured board and lay it into an 8 inch pie plate.

the FILLING

5-6 large Granny Smith or Macintosh apples

2/3-3/4 cup sugar( dependign on how sweet you liek you pie)

3/4 tsp. cinnamon

2 TBS. butter

Peel and slice your apples right into the bottom crust, being sure to lay them evenly in the pie plate and filling the plate until it is even with the edge. Sprinkle the sugar and cinnamon on top.

Roll out the other half of crust. Using your fingers, rub some water along the edge and then place the top crust on the pie. I use my fingers to fold the top edge of the crust over and under the bottom edge to seal the crust. Use a knife to trim off the excess crust. Dot the top with butter, make a few slits in the top to release steam and them sprinkle the top of the pie with a few teaspoons of sugar.

COOKING THE PIE.

Cook the pie on high in your microwave for 10 minutes. Then put your pie in the oven at 375 degrees and bake for 15-22 minutes or until G, B and D. (Golden, Brown and Delicious)

the CINNAMON ROLLS!

This is perhaps the most important aspect. There is always a bit of leftover crust and it would be a shame to see it go to waste. So my mom always rolled it out and then sprinkled it generously with cinnamon and sugar. You then roll it up with the long edge in front of you. Then slice the roll into 1 inch pieces and place them on a parchment-lined cookie sheet. Bake these in the oven while the pie is baking. They take about 10-14 minutes and are really yummy!