Tuesday, May 1, 2012

Apple pies

Two pins today. Both are apple pies, using the same inside and crust (look below for recipe)


Start by cutting the top off of the apple, take a knife and slightly cut the inside of the apple, leaving a "wall" of apple on the inside. Used a spoon to dig out the apple.
This is where I'm not happy- the inside apple was very hard to use.
 To fill the apple, I cut another apple and then cut them into cubes.

With pie crust rolled thin, cut it into strips and place on top.

Bake at 375 for 20 minutes.

So it's a little deceiving, they look like rotten apples after they've been cooked. They taste a little sour- but it wasn't terrible. I do like my mini apple pies better- which brings me to

So I already cut my apples, added my ingredients (found below) I rolled the pie crust out and used a butter lid to cut it, then rolled it a little thinner and placed it in a GREASED  cupcake tin

Then I used the crumb topping to cover it
And baked it at 375 for 20-30 minutes

Dutch (or crumb topped) apple pie filling
  • 5 large Granny Smith apples - peeled, cored and sliced
  • 1/2 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons lemon juice

  • Simple Pie crust:
    1 cup of flour
    1/2 tsp salt
    1/3 cup shortening
    1 1/2 tsp vinigar
    2-3TBLspoons milk
For crumb topping:

  1. Preheat oven to degrees 375 for 50 minutes

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