Thursday, January 22, 2009

Apples and an Amazing Pie Crust

So, if you are like me, you might still have apples (from the tree) and carrots galore in your fridge or cold storage. My apples are begging to be used - they aren't holding up as well this year as other years.

I decided to make an apple pie a few weeks ago with my apples (and forgot to take a picture so enjoy the one posted ;). I am not a pie maker, normally. I usually make an apple crisp or someway to eat the filling and avoid the crust. I've never been good at making crusts. They just haven't worked out for me.... until.... (yup, there is a happy ending) I tried my grandma's recipe for an egg yolk crust.

The crust was easy to work with and it baked beautifully.

Do you know the real secret to a successful pie crust? Very few people actually know this secret - ready? You must have a pastry cloth and a pastry cover for your rolling pin. Doing it any other way... well... just doesn't work near as nicely. And once you use one, I dare say, you may never go back to your old ways.

Would you like the recipe so your apples can finally be used, too? (you can also use that wonderful apple pie filling you bottled this last canning season, or create whatever pie you would like - this is a very versatile crust. It is not only for apple pies.)

p.s. Credit goes to my grandma for this recipe

Pie Crust for Big Pies
(Egg Yolk Pastry)

5 cups flour
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder

1-1/2 cup Crisco
2 egg yolks
Cold water

Combine dry ingredients. Cut in Shortening. Beat egg yolks in measuring cup add ice water to make a 1 cup full. Roll out like any pastry. Make enough for deep dish big apple pie or 3 - 9" two crust pies.


Anonymous said...

Oh!! Wow!! Thanks for sharing this recipe...

Hannah said...

That jarred pie filling looks SO GOOD!! I'm hoping to can some up myself next fall.

Thanks for sharing!

Hannah @ Safely Gathered In

Unknown said...

Speaking of the jarred pie filling. Do you have a recipe? It may be somewhere else on the blog, but I am new, so I would love a re-post or a link, if it's already been blogged. If no, please consider posting the recipe.

Thanks so much,


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