Ward Christmas Party!

Paul's Amazing Apple Pie Recipe!

Hi Ladies! We had a great activity yesterday! Paul did a great job teaching his secrets, and it was fun to learn together!

Here is the recipe and instructions for Paul's apple pie recipe! His "family secret" recipe can also be found in the red and white book! Included in this post are the changes that Paul makes.

Paul’s Amazing Apple Pie

6 cups thinly slice, peeled cooking apples (approx. 2 pounds). Paul uses 10 apples and varies them: granny, delicious, fuji, gala, etc. 2 of each kind - also he stacks his apple pie above the pie plate, as it cooks down.

1 cup sugar

2 tablespoons flour

½ to 1 teaspoon ground cinnamon

Dash ground nutmeg

1 tablespoon of butter. Paul uses about 1/4 cup of butter

Combine sugar, flour, cinnamon, and nutmeg. (For a very juicy pie, omit the flour). Add sugar mixture to the sliced apples; toss to coat fruit. Fill a pastry-lined 9 inch pie plate with apple mixture; dot with butter. Adjust top crust. Seal and flute edge. Sprinkle some sugar atop, if desired.  Paul adds butter to the top of the crust.

Cover edge of pie with foil. Bake 375 for 25 minutes. Remove foil; Bake for 20-25 minutes more or till crust is golden. Cool. Serves 8.

Pie crust for a single crust recipe:

1 ¼ cup flour

½ teaspoon salt

1/3 cup shortening

3-4 tablespoons cold water

Pie crust for a double crust pie:

2 cups flour – Paul uses freshly ground hard red wheat

1 teaspoon salt

2/3 shortening

6-7 tablespoons cold water (Paul uses ice in his water to get the water REALLY cold)

In a mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make fluted, a  rope-shaped, or scalloped edge. Do not prick pastry. Bake as directed in individual recipe.  Paul "bastes" the crust with melted butter before baking, and midway through baking when he removes the foil from the edges.

*Pie can be prepared and then placed in the freezer, just thaw before baking!