It's been a busy few days. I decided to hop in my truck and drive 8 hours to visit family and friends. The drive through the mountains would of been beautiful, but it was a rainy day and the clouds/fog pretty much covered all the views. Wasn't worth stopping to take pictures, blek! :(. Hopefully the drive back will be spectacular! I'll let you know next week. :)
So, realizing that I haven't made anything for over a week, I let my granddaughter decide what to make. Haha, yes, I had the foresight to pack a few of the cookbooks with me :) She chose apple pie since they had a whole bunch of crab apples, but they didn't have shortening. So...off to the store ...
The kids helped me make the pie and it wasn't until it was finished that I remembered I should be taking pictures...ahh, well...I did get a picture of the finished pie...so that is something! I call it 'Rustic Apple Pie' - even with the mixed up weave of the pastry strips, it still turned out pretty enough to make the kids proud :) And it tasted great too - thankfully, since I got a bit worried that the crab apples might be a bit too tart!
I followed the instructions as posted, except I found there really wasn't enough liquid in the pastry to have it hold together so I added probably about 2 more teaspoons of water, and it was VERY thin when rolling out, but that was me....I should of paid more attention, I don't think the recipe for SWEET PASTRY was meant to be for a double crust, so after separating the dough into two balls, I cut the second ball in to strips to cover the top.
Everyone liked the pie and it was simple enough to make, and I think fairly foolproof. So for that reason I would probably make it again (but double the sweet pastry recipe for a bottom and top crust).
Sweet Pastry
Rich and sweet for fancy tarts
Robin Hood Flour Cook Book - 1947 (pg 90)
INGREDIENTS
DIRECTIONS
Apple Pie
First choice - with all the family
Robin Hood Flour Cook Book - 1947 (pg 95)
INGREDIENTS
(For Eight-inch Pie)
For Nine-inch Pie
DIRECTIONS
The kids helped me make the pie and it wasn't until it was finished that I remembered I should be taking pictures...ahh, well...I did get a picture of the finished pie...so that is something! I call it 'Rustic Apple Pie' - even with the mixed up weave of the pastry strips, it still turned out pretty enough to make the kids proud :) And it tasted great too - thankfully, since I got a bit worried that the crab apples might be a bit too tart!
I followed the instructions as posted, except I found there really wasn't enough liquid in the pastry to have it hold together so I added probably about 2 more teaspoons of water, and it was VERY thin when rolling out, but that was me....I should of paid more attention, I don't think the recipe for SWEET PASTRY was meant to be for a double crust, so after separating the dough into two balls, I cut the second ball in to strips to cover the top.
Everyone liked the pie and it was simple enough to make, and I think fairly foolproof. So for that reason I would probably make it again (but double the sweet pastry recipe for a bottom and top crust).
Sweet Pastry
Rich and sweet for fancy tarts
Robin Hood Flour Cook Book - 1947 (pg 90)
INGREDIENTS
- 1 cup sifted Robin Hood Flour
- 1/8 tsp salt
- 1 tbsp granulated sugar
- 3 tbsp butter
- 3 tbsp shortening
- 1 egg yolk
- 2 tsp lemon juice
- 1 tsp cold water
DIRECTIONS
- Sift together flour and salt into mixing bowl.
- Add sugar and mix well.
- Cut butter and shortening into small pieces and add to flour mixture.
- Blend together thoroughly, using pastry blender (or two knives, cutting in with scissor-like motion). Butter and shortening should be well blended into mixture.
- Beat egg yolk slightly.
- Add lemon juice and water.
- Add a little at a time to the flour mixture, blending in lightly with a fork.
- When adding liquid, drop it here and there over the mixture so it will be better distributed. Mixture will be crumbly.
- Turn out on to lightly floured bakeboard or pastry cloth and press together into ball.
- Knead for 15 seconds (turn dough over 4 or 5 times)
Apple Pie
First choice - with all the family
Robin Hood Flour Cook Book - 1947 (pg 95)
INGREDIENTS
(For Eight-inch Pie)
- 4 1/2 cups thinly sliced apples
- 1/2 to 3/4 cup sugar
- 3/4 tsp cinnamon
- 2 tsp butter
For Nine-inch Pie
- 6 cups thinly sliced apples
- 3/4 to 1 cup sugar
- 1 tbsp butter
- 1 tsp cinnamon
DIRECTIONS
- Prepare pasty as in General Directions for Two-Crust Pies (page 94)
- Wipe, quarter, core, peel, and slice apples, then measure
- Combine sugar and cinnamon (amount of sugar depends on tartness of apples)
- Arrange apple in layers in pastry-lined pie plate.
- Sprinkle each layer with sugar and cinnamon.
- Dot top layer with small pieces of butter.
- Cover with top crust
- Place pie on lowest rack in oven preheated to 450 F (very hot oven)
- Bake 10 minutes and then reduce oven temperature to 350 F (moderate oven) and bake for 30 - 35 minutes longer.
- Serve warm or cold.
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