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Perfect Apple Pie w/Flaky Crust

Perfect Apple Pie w/Flaky Crust
By Pat Lawson on Friday, October 25, 2013 at 8:19pm
Pie Crust
12-1/2 ozs flour
1t. Salt
2T. Sugar
1-1/2 sticks butter
1/2c. Cold lard
1/4c. Vodka (I make my own vanilla with vodka and beans that is this)
1/4c. Cold water
Cut butter and lard with a wire cheese cutter 1/4? thick. Use hands to mix flour, salt sugar and butter together to look like cornmeal. It is OK if there are still some bigger pieces of butter.

Add water and vodka, mix by hand it will look dry at first but it will be fine when you roll it out, it can take it and still be flakey. If it is too sticky add a little more flour as you roll it out. Keep it as cold as you can, I chill it if I can?t roll it out right away. Makes two 9 inch pie crust.

Apple Pie Filling
2T. Flour
1T. cornstarch
1/2 c. butter, melted

Melt butter and add flour and cornstarch to the pan cook of a bit.
Add.
1/2 c. sugar
1/2 c. brown sugar
1t. Cinnamon
1/2 t. nutmeg

Cook to boil, then simmer as you peel and core 8 med sized apples a mixture of Honey Crisp, Granny Smith and Jonagold. Pour over apples and mix well, then put in crust and cover with crust.
This filling will not boil over in your oven as much as other kinds do.
Bake at 375 for 50 to 60 min.

Mayonnaise
By Janice Dennis 0n Tuesday, August 19,2014
Mayonnaise (makes 2 cups)
1 egg
1 cup sugar
1 tbsp. flour
1 cup water
? cup vinegar
Combine egg, sugar and flour. Add enough of the water to make a smooth paste. Add remaining water and vinegar and bring to a boil, stirring constantly. Cook until thicken.
Ketchup
By Janice Dennis 0n Tuesday, August 19,2014
Ketchup
2 pecks ripe tomatoes (8 quarts = 1 peck)
2 onions
5 stalks celery
2 green peppers
3 cups sugar
2 cups vinegar
? tsp. ground cloves
? tsp. allspice
? tsp. cinnamon
3 tbsp. salt
Cook tomatoes, onions, celery and peppers until soft and mushy. Pour into colander and drain 8-10 hours. Force remaining pulp thorough food press or strainer. Place strained mixture in kettle and add remaining ingredients. Boil 10 minutes. Pour into jars and seal. Makes about 6 pints

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