GRAPHICS
By Janet Loehrke
A step-by-step guide to the perfect apple pie
Did you know National Apple Pie Day is on May 13th?
Have you ever heard that saying "it's easy as pie"? Well, it really is that easy. Here are the basic steps to bake your own pie from scratch:
The thought of making an apple pie from scratch can seem intimidating, but it’s easier than you might think.
Fuji
Honeycrisp
Pink Lady
Granny Smith
Be sure to keep your hands and the ingredients cool. The less you mix the mixture, the flakier the crust will be.
The foundation of a pie is as important as the filling. There are only four ingredients, so it's an easy task.
Tools for making the apple pie
Mixing bowls
Paring knife and cutting board
Rolling pin
Pastry blender
Measuring cup and spoons
Pie plate or tin
1
2
Measure shortening, then add to flour and salt mixture. Combine.
Add flour to a large bowl, then add the salt and mix.
3
Add ice water a tablespoon at a time and mix together.
4
Fold the dough into a ball. Cut it in half and cover separately in plastic wrap. Chill in refrigerator for about 30 minutes.
They will taste so much better then the precooked, store-bought filling. Put on some holiday music and begin.
Homemade pie filling is easy to make, it just takes a little patience when cutting and slicing the apples.
1
2
In a separate bowl, combine the sugar, corn starch, cinnamon and nutmeg. Mix.
Cut apple into quarters. Peel away skin, cut away center and slice apple into wedges.
3
4
Cover with plastic wrap and store in refrigerator while crust is prepared for filling.
Combine mixture with apples.
Roll out the crust and pile in the apple filling. Dust your hands with flour to prevent the dough from sticking. And pile those apples high, they will reduce in size while baking.
1
2
Peel off the top layer of wax paper. Place pie plate on top of crust. Slide your hand under the wax paper and crust and flip rightside up. Carefully peel away wax paper.
Place one half of the dough between two pieces of wax paper. Roll out dough until it is about 1/8 inch thick, making it little bigger than the pie plate
3
4
Pinch edges around the pie to seal in filling. Cut small slits into the top to allow the steam to escape. You can be creative and cut leaves with the extra dough and place on top of pie.
Add apple filling to pie shell. Repeat Step 1. Add a little milk along edge of pie. Place crust on top of pie. Trim excess dough from pie edge.
Tip: Put some aluminum foil on the bottom rack of the oven to catch any drippings that might overflow from the pie.
Bake at 400 degrees Fahrenheit for one hour, 15 minutes or until the pie appears golden brown and apple juices bubble out through steam slits.
Let it cool for a few hours. This will allow the filling to thicken, which will prevent it from pooling after it is sliced.