It’s An Apple Pie Kinda Day

[ea56]

Last night I kept thinking that it would be nice to have an Apple Pie for the weekend.  I had some extra apples, so I took them out of the  fridge before we went to bed so they’d be at room temperature by the morning.

 

This morning it only took me 30 mins to peel, core and slice the apples, make the dough for the crust and put the pie together for the oven.

 

Filling for Apple Pie

In a large bowl mix together:

1 cup sugar

3 tbs. Minute Tapioca

1/2 tsp cinnamon

1/4 tsp nutmeg

Add 3 lbs of Apples that have been peeled, cored and sliced, the juice from 1/2 lemon and mix together well with a spatula until apples are well coated.  Let set for 15 mins while making the dough for the crust.

 

Pie Crust for 10” 2 crust pie

In a medium size bowl  mix together with a fork:

3 1/4 cup flour

1 1/2 tsp salt

2 tbs sugar (optional)

In a 2 cup liquid measuring cup add

1 cup vegetable oil

1/2 cup ice water 

Stir briskly with a fork and pour into flour mixture all at once and mix together with a fork until dough forms into a ball.  Cut the ball in half.  Roll each 1/2 of the dough out between two 12” sheets of wax paper.  Carefully remove the top piece of wax paper and carefully turn the dough into a 10” pie pan, remove the wax paper and fit the dough evenly into the pan.  Add the apple pie filling and dot with 2 tbs. butter. Roll out the top crust between the same two sheets of wax paper, remove the top sheet of wax paper and carefully transfer the top crust to the top of the pie, fit in evenly over the filling, remove the wax paper, turn the dough edges under, press together and flute to seal the crust and sprinkle lightly with sugar if desired (optional). Cut a small 3/4” hole in the center of the top crust, cut 8 slits around edge of pie to release the steam while the pie bakes, place on a baking sheet, cover the edge of the pie with either a pie ring or strips of foil to prevent over browning of the crust edges and Bake at 400 F for 55 to 65 mins, or until apples test tender with a toothpick and juice just begins to bubble through the slits.  Cool completely before slicing.

 

Eddie

 

 

[this post was last edited: 7/7/2023-18:55]

 

[mattl]

Looks very good.  I've never used tapioca in my apple pies, rhubarb yes, apple no. Next time I make a pie I will try your oil crust.

 

[circlew]

Eddie, that pie looks delicious! I've not had any good apple pie in a long time. The lady that was the sitter for my sister and me, used tapioca for the thickener in her fruit pies.

 

[Ultramatic]

Good lord Eddie...

 

 

That pie looks scrumptious. The house must have smelled wonderful while it was baking. David is a lucky man!

 

[ea56]

Matt and Tom I hadn’t ever used tapioca in my fruit pie fillings until last year when I gave it a try. Now I use it exclusively as the thickener in every fruit pie I bake. The fillings are clear, rather than opaque, and the tapioca doesn’t interfere with the flavor of the fruit and lets the brightness of the fruit flavor shine through. The one thing that is important when using tapioca in fruit pies is to let the filling mixture set for at least 15 mins before filling the pie and baking to give the tapioca a chance to rehydrate and soften. Also, you need to use an instant tapioca, like Minute tapioca.

Louie, thanks for the complement. David told me that the scent from the pie baking was wonderful. I unfortunately can’t smell many things when they are baking anymore. I’ve used Flonase daily for 30 years for allergy symptoms and it has greatly reduced my sense of smell, but I can still taste everything just fine.

I always get a sense of satisfaction from baking any kind of pie. I’m a firm believer that we eat with our eyes first, if the pie looks good, it’s gonna taste even better, so I take extra effort to make my pies look nice and especially serve nicely. There is nothing more disappointing than spending time and money to bake a pie and then have it flow all over the place when its cut and served, looking like a sloppy mess. Fruit pies made with instant tapioca always cut and serve perfectly.

Eddie

 

[bendix5]

Eddie, your pie looks great and sure will taste good too. My wife has used tapioca in fruit pies for years. She learned that from my mom 50 years ago when my mom taught her to make pie crust and pie fillings. I do miss my mom's good cooking and baking.
I have the same problem with smell since I had sinus surgery 20 years ago. Some days I need to have my wife check out things I take out of the fridge to make sure it is still good. Thanks for sharing. Dano