Apple Pies!

I had some great plans to get a head start on Thanksgiving preparations this week, but with two sick little babies I have been playing nurse instead.  I like all the extra hugs and snuggles I get - the crabby children, not as much! 

Our ladies working under the Apple pie master :)

So today I decided to make some chocolate chip cookies during nap time (I deserve some chocolate, right?).  As I was flipping to my favorite cookie recipe I came across the recipe for Apple Pie from our November 2011 MOPS meeting.  For those who weren't here, we all brought our pie plates and got to make apple pies together (including homemade crust) with a lovely first-hand demonstration from a sweet lady from our church.  We had the best time getting messy and getting a head-start on Thanksgiving preparations.  It was so much fun!  I thought I'd share it here for you all as a special early Thanksgiving treat :)

Pie Crust (two crusts)

2 Cups plain flour
1 tsp salt
2/3 cups plus 2 tbs Crisco shortening
4 to 5 tbs ice water

Measure flour and salt into mixing bowl.  With pastry blender, using and up and down chopping motion, thoroughly cut in shortening until the particles are the size of tiny peas.  Sprinkle in water, one tbsp at a time, stirring with a fork after each addition.  Mix lightly until all flour is moistened and dough almost cleans side of the bowl.  Gather dough together with hands, press firmly into a ball.  Cut dough in half.  Form each half into a disc.  Chill dough if possible before rolling out.


Apple pie
6 cups (at least) peeled, thinly sliced tart apples - granny smith works well
3/4 to 1 cup light brown sugar
2 tbs flour
1/2 to 1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp vanilla
1 tbs lemon juice (if apples lack tartness)

Combine sugar, flour, spices, salt and vanilla.  Add apples and lemon juice and mix well.  Place apples in pie plate lined with bottom crust.  Dot butter chunks over apples.  Place top crust on top of apples.  Flute edges of crust.  Cut slits in top crust for steam to escape.  Sprinkle granulated sugar over top crust.  Bake at 400 for 50 to 60 minutes.  You may lay a piece of foil over pie if crust is browning too much.


Several of the ladies took theirs home and froze them before baking so they could pull them out the day before thanksgiving and bake them without all the work - I hear it worked well. I, unfortunately, didn't have the self-control for that! :)

What is your favorite dessert at Thanksgiving? 

                                                                              Hannah
 


Lovely ladies finishing up their pies.