Thanksgiving and Christmas is the time of year we start thinking about baking pies. Here are a couple apple pie recipes that our family enjoys during the holiday season.
Apple Crisp Pie
8 or 10 apples
2/3 cup sugar
2/3 stick margarine
Butter an 8 x 8 inch baking dish. Put in sliced apples until pan is full. Pour water over apples. Sprinkle with sugar and cinnamon. Melt margarine in another pan. Add flour and sugar, stir and mix until mixture is crumbly. Spread over apples and bake at 350 degrees uncovered, for about forty minutes.
Sweet Apple Crisp
Three medium sized apples
¾-cup quick cooking rolled oats
¾-cup brown sugar
Peel apples and remove core. Slice apples in thin slices and put in lightly greased round pie pan. Mix oats, sugar and flour in a bowl. Add margarine and mix until a crumbly mixture. Put mixture on top of apples. Bake for 35 minutes in a 350-degree oven.
Apple Delight crisp Pie
Four cups diced apples
1 ½-cup sugar
With margarine, grease baking dish and add apples. Mix cinnamon and water; pour over apples. Mix together sugar, margarine, flour and salt until crumbly. Spread over the apples. Bake at 350 degrees for one hour or until brown and bubbly.
Lattice Crust Apple Pie
Ingredients for the crust:
2 1/3 cups all purpose flour
½-cup butter, cut into small pieces
¼ cup vegetable shortening
6 tablespoons cold water
One large egg, lightly beaten
Ingredients for the filling:
7 medium granny smith apples, peeled, cored and thinly sliced
2 tablespoons butter, cut into small pieces
Directions for crust;
In a large bowl, mix together flour, sugar, cinnamon and salt. Cut butter and shortening into flour mixture until coarse crumble forms using two knives. Add water, 1 tablespoon at a time, tossing with fork until dough forms. Divide dough in half; shape each half into a disk. Wrap in plastic wrap; chill for one hour.
Directions for making the filling:
Place oven rack in lowest position and preheat oven to 450 degrees. In a large mixing bowl, combine apples, sugar, cinnamon and nutmeg.
Directions for pie:
On a lightly floured surface, using a floured rolling pin, roll half of the dough into an 11-inch circle. Fit into a 9-inch pie pan. Spoon filling into pan. Roll remaining dough into a 10-inch circle. Cut into ½-inch strips.
Directions for lattice crust:
Arrange two dough strips in a cross pattern in center of pie. The ends of strips should overlap the edges of the bottom crust. Alternately, weave strips into a lattice pattern until filling is covered. Brush crust with egg. Bake until crust is golden and filling is bubbly.