Apple Pie

Are you ready for the weekend Crazies? I know I am. Getting ready for Thanksgiving slowly, mostly because I keep forgetting that it is at my house this year. I need to really get my act together and get moving! So I figured I better try some recipes on my Asylum before I made them for everyone else.
Today I wanted to share the apple pie recipe that I made this week. It got rave reviews from both my asylum and the neighbors! These recipes come from my Mennonite Cookbook. Somewhere in this post I will have a link to where you can buy it!


First you will need a crust. You can use this recipe or the tart crust recipe that Saucy shared (They are very similar just different approaches)!

Pastry
(for a 9-inch double-crust pie)
2 1/4 cups flour 2/3 shortening (Crisco, butter flavored)
1/2 tsp salt
1/3 cup cold water
Combine flour and salt in a mixing bowl. Cut shortening into flour with a pastry blender. Do NOT over mix; these are sufficiently blended when particles are the size of peas. Add water gradually, sprinkling 1 TBSP at a time over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold the pastry together when it is pressed between the fingers. It should not feel wet.(Note: You may need to add more water in the winter time or when weather is dry).
Roll dough into a round ball, handling as little as possible. Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pan.
Apple Pie
3 cups diced apples
2/3 cup sugar
1 TBSP flour
1/2 tsp cinnamon or nutmeg
2 TBSP rich milk (whole, 2% works just fine)
2 TBSP butter (optional, I don't use)
Pastry for two 9 inch crusts (above)
Mix apples, sugar, flour and spice together until well blended.
Place mixture in unbaked crust.
Add rich milk and dots of butter over the top.
Place strips or top crust on pie as desired.
Fasten securely at edges Bake in a hot over, 400 degrees for 45-50 minutes.
Makes 1(9 inch)pie
NOTE: I don't follow the directions (imagine that:). I put the bottom crust in and then the apples. After I have mixed the rest of the ingredients together and spread on top of the apples. Then place the second crust on top and seal the edges. I am way to lazy to do the lattice or strips, so I make sure to add vent holes into my top crust. I also add a sprinkle of sugar on top when it comes out of the oven.

Saucy's Apple Pie Crescents

We had a problem with Saucy's post-Crazy right, why would something be weird here?   So here is her recipe!
Found this on the Pillsbury website and made them, mmmmmmmm.  I sliced my apple a lot more and very thin.  A few still had crunch to them so I'm thinking thicker ones will definitely not get soft.  They are very delicious and simple though.  Hope they turn out well for you!  I will definitely keep this around for pop up guests!  Happy Thursday all, hope you week ends on a wonderful note!  Thanx for stopping by, see you on Saturday!  Also, I used the butter crescents.  Be sure to remember though it is very important for this dough to stay cold so keep in the refrigerator until needed. :)

Apple Pie Crescents

Ingredient

1 small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch) slices                        

3  tablespoons butter, melted                         


1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls                        


1/3  cup packed brown sugar                         


1 teaspoon apple pie spice                         

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Set aside.                               

2 In small bowl, toss apple slices in melted butter; set aside. Separate dough into 8 triangles.

3 In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice. Starting at short side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining butter.

4 Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.