it’s pie time again…

Criscoooooo!

When I go back to Canada… whenever that might be… I am going to STOCK UP on Crisco. Can I do that? Can I bring vegetable shortening back in my suitcase? I think that’s allowed.

I’m goin’ for it.

This is a pie. This is THEE pie? This is a pie that I ate from the pie plate with a fork and occasionally vanilla ice cream. This is a pie with a crumbly crust and a delicious soft apple filling. This is a pie that Sean requested I bake.

How ’bout Strawberry?
No.

Rhubarb?
Huh?

Rhubarb-Apple?
Are you not listening?

…Just apple then.
Yes.

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He’s stunting my baking. I swear.

Pies and scones please.

—Homeboy, lets get some variety up in here.

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This might be a pie for him. But this is MY pie. I made it. My love is in this pie. Along with some flour and Crisco.

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Apple Pie. I’ve made it before.

It doesn’t need frills, or raisins. or cheese slices. Just apples and cinnamon.

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Merry December!

Apple Pie

Crust:
2 c. of all-purpose flour
1 c. of vegetable shortening
1/2 c. of ice cold water (or more depending on the day-whatever it takes for the pie to form together)
couple shakes of salt

Filling:

1/2 c. of sugar
2 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1 vanilla bean
Just a pinch or two of salt
Usually about 8 or 9 apples. In other words: lots.
6-7 dots of margarine

For the Crust:
Mix the flour and salt. Sifting the flour helps with mixing later on.Cube your shortening and cut it into the flour a couple cubes at a time until a course mixture is formed. Crumbs should be about pea size, but not bigger and not too small! Next add the cold water (make sure its cold!) and mix until combined. Try not to use your hands too mcuh. When the dough forms a loose ball, divide into two and wrap each in glad wrap. Place in fridge for at least an hour or overnight.

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For Filling:
Pre-heat the oven to 400*F.
Chop the apples (no need to peel), place in a large bowl and add the sugar,  flour, cinnamon, vanilla and salt.

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Mix it up until all the apples are coated in sugar. Take your dough and roll out the bottom crust. Make sure your surface and rolling pin are floured well. Place the rolled crust into a pie plate and place the apple slices into the bottom. Dot the apples with margarine. Next roll out the top crust and place on top. Pinch the edges to secure the top and bottom. Make 5 of 6 slices in the top of the pie to allow the steam to release. You can brush the top with some soy milk and sprinkle with raw sugar to help it brown a bit.

Place the pie in the pre-heated oven and allow to bake for 50-60 minutes.

Remove, serve with ice cream, on a plate, or on the pie. Eat out of the pie plate if necessary.

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It’s almost always necessary.

xxx

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7 Comments

December 9, 2012 · 5:33 am

7 responses to “it’s pie time again…

  1. irene

    looks wonderful Caitie. my mouth is watering. wish you were here.
    Love Grandma xxx

  2. Gorgeous! It’s quite difficult to beat the humble apple pie. :) {I adore your photos!}

  3. i’m just so relieved that you’ve included the all-important cinnamon! what is apple pie without cinnamon? :)

  4. Pingback: CANAL WEST: Winter Giveaway - Canal West

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