We just had our staff appraisals here at the Ranch. I got great marks in ropin', ridin', and shootin', but because of that unfortunate incident with the branding iron, I was deemed "not a team player." Grrrr. I understand it's going to heal up nice, anyway. That right, Jess?
Ya, I realized it after I posted this thread, nyways, it will be movedby one of the moderators..
Nope, too late for that; it's already started attracting drivel.
Apple Pie Recipe 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.
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.