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From: mel@inmet.UUCP
Newsgroups: net.cooks
Subject: Re: Apples- which kind?
Message-ID: <57900012@inmet.UUCP>
Date: Thu, 26-Sep-85 10:53:00 EDT
Article-I.D.: inmet.57900012
Posted: Thu Sep 26 10:53:00 1985
Date-Received: Wed, 2-Oct-85 05:48:43 EDT
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Nf-ID: #R:petfe:-48900:inmet:57900012:000:1261
Nf-From: inmet!mel    Sep 26 10:53:00 1985




Which kind of apple to use for pies?

The best kind of apples for making pie are Jonathon apples.
These apples are great for eating raw and baking. They are
an old fashioned apple--they're small so you have to peel a
lot to fill up your pie dish.

When I lived in Michigan these apples were easy to come by,
unfortunately no one in the East seems to grow them, and here
Courtland apples are the recommended pie apple.  However, I've
found that Courtland mush up when baked, and have had better luck
with Granny Smith.


Recipe for apple pie:
Make a double crust, cut together: 2 c flour, 2/3 c shortening,
2 t salt; subsequently bind together with scant half cup cold water,
taking care to not overwork the dough.  I make almost all my crusts
in the food processor after watching Julia Child do it several times
on the tube.

A well floured pastry cloth works great for rolling out pie crusts.

Peel, core and slice apples into dish, piling apples high since they
sink when cooked.  While you're piling them in, layer altogether
1 cup sugar, sprinkling about 1 t cinnamon and maybe some nutmeg.
Dot the top with a little butter before putting on the top crust.

Cut vent holes in the top crust and bake in hot oven (450?) for 10 
minutes, 50 minutes at 375F.


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