APPLIE PIES - YUM - MY CHEATER RECIPE:
Hey Drea - just printed off the Apple Pie recipe - I've got a beautiful deep dish pie pan I bought from Williams Sonoma last year and haven't used yet. Might be time to break it in.
When I first moved into this neighborhood, I became friends with one of my neighbors. She's Italian, and an incredible cook. Our little street is quite social, and soon, at someone's house, she brought over an Apple Pie. It was absolutely fabulous. It was an Apple Pie that you remembered. Anyway, later that year, I was going to a cookout and wanted to take an apple pie, so I called Sandy and she said to come over and she'd show me her "secrets".
Step One: Go to store & buy the Pillsbury Pie Crust from refrigerator section;
Step Two: Turn box over and buy ingredients called for in their Apple Pie recipe - only use Granny Smith Apples instead - and buy a couple extra.
OK - she also had (and now I do too) an Apple Slicer - one of those kinds that turns round and peels the apple as it slices it into very very thin slices (also cores the apple).
You take your pie crusts and roll them thinner with your rolling pin (this is why it looked so home-made).
Using the directions from the back of the package, and that extra apple or two, add in a couple more spoons of sugar and pile those apples up. Add that remaining rolled pie crust, crimp, perforate, etc...and then brush crust with a little butter and sprinkle with a little sugar and bake as directed.
Anyway, I will try your recipe, maybe this weekend. I've not been able to do a good crust yet. I know that you've got to keep the crust chilled, work fast, and quick. (Any tips appreciated!)
Pie Crusts:
Make 'em cold, Bake 'em hot.
Martha Stewart |
