Apple Pie Filling Recipe, plus Bonus Recipe

For those of you who loved that pie crust for the deep dish apple pie - I am reminding you of the link for the yummy apple pie filling recipe. (of if you are new to the blog this is where to find it.)

http://histakes-food-storage.blogspot.com/2008/10/apple-pie-filling_22.html

I love to bake in the winter. So, I've been using my jars of peach pie filling, apple pie filling, and cherry pie filling more than I should. (So much for that new year's resolution to lose weight - besides, baking heats the house!)

My favorite uses for my pie fillings is a good basic crisp topping. Do you have the recipe?

Here is my favorite:

Crisp topping
(good with any pie filling you are craving)
makes an 8x8 pan.

1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal (I use a heaping 1/2 cup)
1/3 cup butter, softened but not melted
1/2 teaspoon cinnamon (optional)

Cut ingredients together. Sprinkle over pie filling in an 8x8 or 9x9 square pan.
Bake for 30 minutes at 400 degrees until brown and crispy.

(Serve with vanilla ice cream)



That makes my mouth water. Hope you enjoy it as much as we do.

By the way - I am hoping most of these ingredients would be in your food storage. This is the time of year when I sit back and use some of my storage and keep it rotated. I haven't noticed any wonderful sales in my area (other than cereal) to keep building my food storage.
So, my plan? just make sure I don't run out of the basic food items (and toilet paper necessities) I love - keep at least one or two packages on the shelf always - until a good sale comes... then I will really stock up.

Happy eating!

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.