Yesterday, for several hours, we made pies at Papaw's house, with Aunt Julie. Papaw peeled, sliced, and cored, with this awesome thing.
Julie and the kids mixed the filling together.
Papaw had pre-made the dough, using this recipe:
Mimi’s Pie Crust
6 cups flour
2 ½ cups Crisco
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon sugar
About 1 cup cold water mixed with 1 beaten egg and 1 Tablespoon white vinegar
Makes enough for 9 single crusts.
Blend together flour, salt, sugar, and baking powder. Cut shortening in with pastry blender or 2 knives until the mixture is the size of small beans. Slowly add the cold water mixture. Lightly stir it in with a fork. Shape into 9 balls. Wrap in plastic wrap and then put in freezer bag to freeze.
When ready to use, thaw in the refrigerator or at room temperature. Roll it while it is still cold.
I rolled out the dough, dumped in the filling, and the did the pie tops.
Julie and the kids mixed the filling together.
For each pie:
Mix 6 cups of apples (peeled, cored, and sliced), 1/2 c raw sugar, 1/2 t cinnamon, 2 T flour, dash of salt.
Papaw had pre-made the dough, using this recipe:
Mimi’s Pie Crust
6 cups flour
2 ½ cups Crisco
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon sugar
About 1 cup cold water mixed with 1 beaten egg and 1 Tablespoon white vinegar
Makes enough for 9 single crusts.
Blend together flour, salt, sugar, and baking powder. Cut shortening in with pastry blender or 2 knives until the mixture is the size of small beans. Slowly add the cold water mixture. Lightly stir it in with a fork. Shape into 9 balls. Wrap in plastic wrap and then put in freezer bag to freeze.
When ready to use, thaw in the refrigerator or at room temperature. Roll it while it is still cold.
I rolled out the dough, dumped in the filling, and the did the pie tops.
We had a regular little pie assembly line going!
(yes, I just posted pictures of myself without my hair and make-up fixed. Go ahead and gasp.)
We baked four, then ate one, and froze enough for 17 pies, I think. Actually, Papaw said it was enough for 22 pies, when all was said and done!! Now that's what I'm talkin' about!
(yes, I just posted pictures of myself without my hair and make-up fixed. Go ahead and gasp.)
We baked four, then ate one, and froze enough for 17 pies, I think. Actually, Papaw said it was enough for 22 pies, when all was said and done!! Now that's what I'm talkin' about!
MMmmmmmmmmm....
That's a whole lot of apples. Such a special time.
ReplyDeleteWhat a great day full of memories that will last forever. So proud that you take the time to do this for your kids and yourself.
ReplyDeleteWe just made an apple pie today. However, we outgrew the regular pie pans a long time ago. Our family now makes apple pies in an 11 x 15 glass casserole dish. Amazing!
ReplyDeleteWe have the apple pealer/corer/slicer just like your Papaws. We also use the same pie crust recipe (passed down from my grandma).
The kids and my husband picked 175# of apples today. What do you do to freeze them in order to make pies later on? Please tell.
Be BLESSED!
Laurel :)
Mama D,
ReplyDeleteYou prepare your apples (core, peel, and slice) then toss 6 cups of them with 1/2 c raw sugar, 1/2 t cinnamon, 2 T flour, dash of salt. Put that mixture in a freezer bag until you are ready to use it.
When ready, pound it to loosen up, then dump in crust. Bake at 425 for 30 minutes, then reduce heat to 350 and bake for another 30-45 minutes.
Ta-Da! Easy peasy pie!