Seeing that this week has flown by, decided that I needed to end the week with some goodies. We had another couple over for dessert after my hubby played the piano for a hymn sing at a retirement community, so I knew that I had to make something seasonal. I decided that since I had so many apples left at home that I would make an apple dessert. I was inspired by another friend’s recipe we had while at donner last week, so it convinced me to make one too. I have never made one mainly because I have always thought it to be a very sweet dessert. My hubby and I have many definitions of what one would call VERY sweet and NOT so sweet. I do not think either one of us will ever win this debate.
9-inch pie, serves 8
1 1/4 cups all-purpose flour
1/4 tsp salt
1/3 cup shortening
4 to 5 Tbsp cold water
In a medium bowl stir together flour and salt. Using a pastry blender, cut in the shortening until pieces are pea size.
Sprinkle 1 Tbsp of the water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 Tbsp of the water at a time, until all the flour mixture is moistened. Form pastry into ball.
On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Crimp edge as desired.
1 Tbsp lemon juice (optional)
3/4 cup sugar
2 Tbsp all-purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg
1/3 cup dried cherries or cranberries (optional)
Preheat oven to 375F. Prepare and roll out pie crust on pie plate.
If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apple slices and, if desired, berries. Gently toss until coated.
Transfer apple mixture to the pastry-lined pie plate. Prepare crumble topping recipe.
Bake for 40 minutes. Cool on wire rack. To serve warm, let pie cool at least 2 hours.