“Tis the SEASON to start BAKING”

Oct 26th “Tis the SEASON to start BAKING”

Let’s make some “Apple PIE” and invite Friends and Family over, so we can all compare notes on BAKING!

Ingredients

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $

Filling*

6 cups thinly sliced, peeled apples (6 medium)

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Information for making your PERFECT PIE CRUST:

Ingredients

2 1/2 cups all-purpose flour , measured with a light hand via the scoop and level method
1 teaspoon salt
6 Tablespoons unsalted butter chilled and cut into chunks
3/4 cup vegetable shortening chilled
1/2 cup ice water

Instructions

Add flour, salt to a large mixing bowl.
Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
Add a tablespoon of water at a time until the dough begins to clump together–don’t over mix. You may not need the entire 1/2 cup of ice water.
Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.
Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.
Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.
Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.
Trim and crimp the edges or the crust.

Invite me over to enjoy with you! Thanks for trying and always enjoy what you are doing each and everyday!