Wright's Favorite Apple Pie
In the summer of 1999, Lesley sold pies to earn some spending money. The pies were are hit, but now Lesley is out of the pie-making business.
So, make your own pie!
This is the recipe she followed.
This page takes forever to download using a slow modem.
NOTE:
Most flour is pre-sifted, so you won't have to sift.
NOTES:
Use Crisco
which is a partially hydrogenated shortening.
The Crisco can says to use 3/4 Cup shortening. Do it.
The Crisco can says to use 5 tbsp. COLD water. Do that too.
Definitely use COLD water and you may need up to 7 tbsp of it.
The dough has to get moist enough to hold together when rolled out, but too much water is a bad thing.
In step 4 above, it says LIGHTLY. If you work the dough too much it will form gluten and turn into bread.
NOTE:
"Dotting with butter" is very important, and don't use margarine.
NOTES:
We like to pile as much crust as possible on the edge because we like to eat it when the pie is done.
NOTES:
Use "Granny Smith" apples. No Granny, no bakey.
Experiment with the thickness of the sliced apples. We like them on the thin side so they get done.
We never have to sprinkle water on the sliced apples.
Plan on a 60 minute baking time and use this trick to keep the crust from burning.
Before putting the pie in the oven, put an aluminum foil "edge crust ring" over the edge crust. This ring should cover the edge crust but leave the rest of the crust open. The ring can be lightly crimped to hug the edge crust.
Put an aluminum foil "tent" on top of the whole pie. The tent should be like a pup-tent, open on both ends.
Put the pie in the oven. After 30 minutes, remove the tent.
After another 15 minutes, remove the edge crust ring.
CREDITS:
These pictures come from the 1950 Betty Crocker's Picture Cook Book.
I should take a picture of the cookbook for you. It is falling apart. The brown thing on the left if the rusted metal binder.
MORE NOTES:
In "PIE PAN POINTERS" above, it talks about "modern" pie pans of a certain size.
That kind of pie pan must be an antique by now. Nevertheless, it is OK to use an old pie pan as long as it is the right size. Pies don't care how old the pie pan is.
We use 9 inch glass "pans" that are real modern, and the pies respect that.