Posted by Susan on Sep 23, 2012

 Pi crust

A new season is here and the favorite foods of cooler weather are on my mind.

Last night reading over many recipes I have wanted to test, one that kept showing up was this piecrust recipe that calls for an egg and vinegar. So it seemed perfect for the start of a new season. My ways of baking can be wasteful as I sometimes try things without following the recipes. This morning’s test worked out very nice, so I’m sharing what I did.Please forgive me for not giving exact measurements for this apple pie recipe as I was experimenting.

I took a big pot and placed about 1 cup of white sugar and then guessed at the amount on cinnamon, probably 2 tablespoons. Then I added about one fourth cup of flour and peeled and cut up all sorts of apples from my refrigerator.Please don’t ask what kind—some were green and some were red, maybe 8 total. Sorry. Then I stirred and added about a cup of yellow raisins that I had on hand, and then I added about 2 cups of chopped pecans. It was starting to really smell nice, and reminded me of the pecan store, so I added about two tablespoons of vanilla and about three tablespoons of light corn syrup. Okay, so now it really smells good. I cooked it for about 20 minutes and then turned off the heat and let it cool. Last thing I added was the zest of one lemon. While that was cooling, I made the piecrust. I made two helpings of this recipe (separately) because this piecrust recipe is for an 8” pie and I wanted one bigger. I will have some left over, which is always nice.

 

Piecrust

2 cups of flour

2 cup of shortening

1 egg

2 tablespoons cold water

¾ teaspoon salt

1 tablespoon white vinegar

Mix your salt with your flour and then blend in your shortening. Mix your egg with the water and vinegar and then pour that over the blended flour mixture. Press it all together and let this sit for a few minutes. Take about ¾ of one of the crust recipes and roll out with the Cookie Thing 1/8” thick between wax paper. Repeat with second crust recipe and refrigerate for about 30 minutes. After chilled, take out and position one in the bottom of pie dish, fill with the apples that have now cooled. Taking second recipe, place on top and seal and crimp the edge then bake in a 400 degree oven for about 30 to 40 minutes. This crust does drip, so I put a flat cookie sheet on the rack below the one the pie is on to catch the drippings.I was very pleased, it sort of surprised me at how good it tasted. I will definitely use this recipe again and hope you will give it a try.

All the best to you with your baking adventures! - Susan

 

  • 8 Comments

    1. This recipe looks and sounds delicious. Apple pie is both my daughter's and my husbands' favorite pie so I will have to give it a try. Hope mine looks as good as yours. Love your blog!

    2. @Melody Scott: Thank you Melody! The trial recipe surprised me! You know how sometimes you are not sure if something is going to taste good that sounds a bit different? Have read so many glowing reports on piecrust with the vinegar and egg, that I decided I would just try it! Was very pleased with the taste of it as well. Hope you have a good time baking one and it makes you the homemaker queen of the family! Nice to hear from you! - Susan

    3. I tried the white rollout cookie recipe and I loved it. This is my first time using the Cookie Thing and my cutout cookies have never turned out so good. My husband said these were the best cutout cookies I've ever made. I would definitely recommend this to anyone!!

    4. @Lauren Martindale:Lauren, Thank You! This makes my day, your recommendation is very much appreciated. The recipes shared here on this website have been tried and tested over many years and it thrills me when someone opens that door to a good experience with baking! Please visit me at Facebook.... https://www.facebook.com/CookieThing

    5. I just added your web page to my bookmarks. I enjoy reading your posts. Thank you!

    6. @Andrea A Johnson:Andrea thank you so very much! I hope to be posting many more items on here real soon. Please take a look at the Facebook page also ... https://www.facebook.com/CookieThing
      All the best to you in your baking fun - Susan

    7. I just tried the CookieThing over the weekend. It works great! I used it for cut out cookies.My cookies have never looked so good. I have never been able to get my dough even. This time my cookies finally all looked the same. Every baker needs one of these- Lisa

    8. @Lisa Roppolo: Lisa! This is just the greatest! This is what makes me the happiest, to hear that a baker has enjoyed their experience in baking. I can't thank you enough!! I hope that you have many more enjoyable baking experiences that are moments of goodness and your family and friends enjoy your baking. Sharing things baked items is a deeply personal expression of care! Thank you again! - Susan

    Add a Comment