All-American Apple Pie

Posted by temofab on 28 November 2008 under Pies & Pastries, Thanksgiving | No Comments

An American classic! Delicious, double crusted, hot apple pie. Perfect for family get-togethers at holiday times. To really spoil yourself, throw a scoop of cold vanilla ice cream on top!

CRUST (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

  • Measure the flour, sugar and salt togetherl.  Stir to combine.
  • Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.  Don’t over mix them.
  • Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
  • Turn the dough onto a lightly floured surface, knead it together, then divide in half.
  • Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
  • Roll out one of the disks on a lightly floured surface until you have a circle that’s about 12 inches in diameter.
  • Put the circle in a 9″ pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
  • Add filling (see below)
  • Roll out the second ball of dough and cover top.  Use a fork or your fingers to pinch the edges together.  cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

  • Heat oven to 425 degrees.
  • Peel, core and slice the apples.  Try to keep the size of the slices even.
  • Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
  • Stir in apples.
  • Pour into pastry-lined pie plate.
  • Dot with margarine.
  • Cover with top crust and seal the edges. Cut slits in the top.
  • OPTIONAL:  Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
    • Remove foil during last 15 minutes of baking.
  • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Tofu Pumpkin Pie

Posted by berniewagner on 5 August 2008 under Pies & Pastries, Thanksgiving | No Comments

This Tofu Pumpkin Pie is another heart-healthy winner:
Click to continue…

Almond-Plum Tart

Posted by Josephine on 22 July 2008 under Pies & Pastries | No Comments

Recipe
Almond-Plum Tart
Ingredients
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted
Method
For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl; repeat till all is moistened. Form dough into a ball.

On a lightly floured surface roll dough into a 12 inch circle. Transfer to a 9 inch quiche dish. Trim edges of dough even with rim of pan.

Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar, egg, lemon peel, connamon, and almond extract. Beat with electric mixer on low speed till combined. Spread almond mixture evenly in pastry shell.Place plums, cut side down, atop almond mixture. Dot with butter.

Bake in a 375F oven 50 minutes or until crust is brown and juice from plums is nearly evaporated. Cool on wire rack. Brush top with melted jelly.

Makes 6 to 8 servings.

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