Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!hao!noao!terak!suze From: suze@terak.UUCP (Suzanne Barnett) Newsgroups: net.cooks Subject: Re: Recipe request for apple pie Message-ID: <1037@terak.UUCP> Date: Tue, 4-Feb-86 11:28:59 EST Article-I.D.: terak.1037 Posted: Tue Feb 4 11:28:59 1986 Date-Received: Fri, 14-Feb-86 06:16:55 EST References: <157@mit-vax.UUCP> Organization: Calcomp Display Products Division, Scottsdale, AZ, USA Lines: 83 > Can anyone send me a FAST and EASY method to make apple pie (filling), I > intend to buy ready made crusts. I have never seen a how a fruit pie is > being made, so please include detail procedures such as how to put the two > crusts together etc. Thanks a lot. > > Siu-Ling Ku > {decvax, harvard}!mitvax!slk > slk%vax@mit-mc.ARPA This is more a general method than a specific recipe. I sometimes make apple pie directly from a recipe, and sometimes I just use what seems good. Place the bottom crust in the pie pan, for fruit pies I prefer to use a deep pie pan, but that isn't always available. If you use frozen crusts and can't get a deep dish pie crust, you'll probably need to make 2 pies (especially if you follow exactly any recipe I've ever seen). Core, peel and chop the apples. There is a lot of leeway in what kind of apples to use, whether to mix varieties or use one variety. Generally you want tart apples, such as Granny Smith, Jonathan, Winesap. Use enough apples to fill the crust completely. The apples should dome in the center (a little bit) but not be higher than the crust on the edges. Two to four apples, depending on their size, is about right for one pie. Place pats of butter around the pie, use 2-3 Tbls all told. Sprinkle pie with spices such as cinnamon, allspice, nutmeg. Sprinkle with sugar (I prefer brown, but white is okay). Drip 2-3 tsps lemon juice over apples. You may add cornstarch or tapioca to gel the juices if you like. See the box or a recipe for amounts. Place the top crust on the pie. Slightly dampen the facing edges of the bottom and top crusts. Pinch them together all the way around. Sometimes I use a fork to do this, other times I use my fingers, depends on how I want it to look. Cut several slits in the top crust, near the pie's center, I usually cut four, about 1-2 inches long and another four 1/2 to 1/4 as long. (See below). | \ | / _____ _____ | / | \ Solid Crust Slits If you want to make a lattice top crust (more usual on cherry pies), before placing the top crust on the pie, cut it in strips about 1/2 - 1 inch wide. Place the strips on the pie, in parallel rows, about as far apart as the strip is wide. Edges of the strips must come at least to the edge of the pie. When the pie is covered in one direction, begin placing strips in the same manner, but at right angles (or a bit off if you prefer a diamond lattice opening) to the original row of strips. When this is done, dampen and pinch the edges together in the same manner as for a solid crust. Do not cut slits, the holes in the lattice allow the filling to breathe. Since this is your first pie, I recommend use use this article as only general advice. Follow a recipe exactly for ingredients and quantity. Once you've tried it, then you can begin experimenting, if you like. _Better_Homes_And_Gardens_ cookbook has several good, easy recipes. Please DON'T buy canned pie filling. The stuff is ATROCIOUS, and makes an abomination of a pie; better to buy a frozen pie and reheat it. I also infinitely prefer homemade crust to frozen, but for a first effort, its probably a reasonable idea to start off one step at a time. Several months ago a bunch of piecrust recipes were posted. I saved those, so if you want them let me know and I'll mail them to you. -- Suzanne Barnett-Scott uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze CalComp/Sanders Display Products Division 14151 N 76th Street, Scottsdale, AZ 85260 (602) 998-4800