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Mom Eva´s Vermont Apple Pie

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Mom Eva´s Vermont Apple Pie
    Posted: 30 November 2012 at 07:28
 Good Afternoon, Buonasera, Buenas Tardes,
 
 
Most people´s 1st selection choice for dessert is a home made fruit pie with home made pie crust, according to Better Homes & Garden Magazine´s Editorial and Kitchen Staff. Mom Eva was quite a baker in her time, and thus, here is her home made Apple Pie with home made pie crust just in time for the holidays.
 
I recently prepared my Mom´s Apple Pie with home made pie crust, for Thanksgiving:
 
 
 Photo: Margaux Prepared Mom´s Apple Pie For Thanksgiving 2012.
 
 
Since the Vet has been in Sao Paulo, Brazil on business, I had no assistance with the camera, to provide a Pictorial, however, the photo demonstrates the end result, which is marvelous.
 
Here is the recipe ...
 
Mom Eva´s Home Made Vermont Apple Pie & Home Made Pie Crust ...
 
6 Large Tart Apples of choice pared, cored and sliced ( 6 cups )
1 unbaked 9 inch pastry shell homebaked ( shall post recipe below )
1/4 cup sugar
3/4 cup Gingersnap Cookie Crumbs
1 tblsp. All Purpose Flour
1/2 tsp. cinammon
a pinch of salt
1/4 cup sweet butter
1/4 cup chopped California or Mediterranean Walnuts
1/3 cup Maple Syrup
 
1) spread half the apples in the pastry shell. Combine the next 6 ingredients and spread half the mixture over the apples.
2) spread remaining apples atop the 1st layer now
3) top with remaining crumbs and the walnuts
4) bake in a moderate oven 375 degrees farenheit about 45 to 50 mins.
5) cover with aluminum foil for the last 25 mins. ( to prevent burning & over-running )
6) gently drizzle the maple syrup lightly over the pie
 
  
GINGER SNAP CRUST ...
 
COMBINE 1 1/2 CUPS FINE GINGER SNAP COOKIE CRUMBS AND 1/4 CUP SOFTENED SWEET BUTTER. PRESS FIRMLY INTO BUTTERED 9 INCH PIE PLATE. BAKE IN OVEN ABOUT 8 MINUTES PRIOR TO FILLING. LET COOL COMPLETELY.
 
PLAIN SHELL CRUST ( which is what I had done for Thanksgiving, due to unavailability of Maple Syrup easily purchased here in the Madrid Capital ) ...
 
1 1/2 cups sifted all purpose flour
1/2 tsp. salt
1/2 cup shortening
4 or 5 tblsps. cold water for one 9 inch pie or lattice top
 
1) sift the flour and salt
2) fold in the shortening with a mixer until pieces are the size of green peas
3) Now sprinkle 1 tblsp of cold water over part of the mixture
4) gently toss with fork and push over to side of bowl
5) drizzle next tblsp and mix lightly
6) repeat until the whole mixture is moistened
7) form into a ball on a lightly dusted flour work surface
8) flatten the ball and roll from centre to edge until dough is 1/8 inch thick
9) fit the pastry shell into a pie pan and trim 1/2 inch beyond edge and fold under & flute
10) prick the bottom & sides well with a fork
11) bake in very hot pre heated oven of 475 degrees farenheit
12) bake for 12 mins. to 14 mins. or until golden.
 
*** NOTE: if you choose the 2nd option; do not forget the extra dough
for the strips of pastry to cover the pie at 1 inch intervals.
 
*** Another option: Daikon´s Pastry Crust Shell - In the Baking Section.
 
Kindest regards and Happy Holidays.
Margi.   
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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