Classic Apple Pie (5 star)

 19 - Thanksgiving Pie
11/23/11

Cutting the leaves

One of our favorite pies is the classic apple pie. We have used many different recipes but our favorite is from a newspaper article in the Salt Lake Tribune from February 7, 1996 by Vera N. White.She calls her pie "Creekside Classic Apple Pie." We made some adjustments to the recipe with the addition of Grandpa Murray's current berries and using half Braeburn and half Granny Smith. We also made a fancy top from pastry cutters. It takes quite a while but its worth the effort.

Crust: Buttermilk
3 cups flour

Adding top crust

1 Tablespoon sugar
1/2 cup butter
1/2 cup shortening
1/2 cup buttermilk

Filling
4 medium Granny Smith Apples
4 medium Braeburn Apples
1/4 cup red current berries
Fresh zest from one lemon

Finished Pie

2 Tablespoons fresh lemon juice
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoon four

Preheat oven to 425 F. Core, peel, and slice apples and place in large bowl. (We use an apple peeler.) Add zest, lemon juice, sugar, cinnamon, nutmeg, and flour. Stir and set aside. Place bottom crust in pie plate and pour in filling. Add top crust, brush with buttermilk and sprinkle with sugar. Bake on lowest rack at 425 F for 15 minutes, reduce heat to 350 F, rotate pie 180 degrees, and finish baking for 35 minutes or until filling bubbles thickly.Use tinfoil to tent pie if it browns too quickly.

Brent, Christian, Colin

Jil

Marie

Michelle, Chris, Gaige